Mai Queen

Salcombe Gin Scallywag Cocktail

‘Mai Queen’ was created by celebrated chef Monica Galetti and her team at Mere, to showcase our Voyager Series limited-edition gin ‘Island Queen’, developed in collaboration with Monica Galetti.

This contemporary twist on a classic Mai Tai cocktail marries the tropical flavours of wood-smoked pineapple with fresh lime, cinnamon and a touch of anise to create a cocktail inspired by the Southern Pacific.

Ingredients

35ml Voyager Series ‘Island Queen’
25ml ‘Mere’ spiced pineapple syrup*
25ml fresh pineapple juice
15ml lime juice
25ml chickpea aquafaba**
1 dash Absinthe
4 drops Bittermens Elemakule Tiki Bitters
Dehydrated pineapple crisp

Method

Chill a coupe glass with ice and place to one side.

Fill a Boston shaker with ice, add the ‘Island Queen’ gin, spiced pineapple syrup, fresh pineapple juice, lime juice, chickpea aquafaba and absinthe and shake vigourously for 10 seconds.

Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.

Place 4 drops of bitters onto the mixture and run a cocktail stick through the drops to create a semi-circle. Garnish with a dehydrated pineapple crisp on the side of the glass.

*To make the ‘Mere’ spiced pineapple syrup
1 Pineapple (peeled and cubed)
2 red chillis (sliced in half length ways)
500g sugar
500ml water
Method: To a saucepan, add the pineapple, chillis, sugar and water. Bring to the boil and then simmer until thickened (approx 15 mins). Pour the mixture into a blender and blitz , then strain into a bottle or container and leave to cool.
(makes 1 litre)

**For the chickpea aquafaba
Simply drain the water from a can of chickpeas and keep the liquid chilled in the fridge.