What you’ll need.
150ml pineapple juice
50ml coconut milk
25ml lime juice
ice
cherry, to garnish
For the mock rum syrup
100g dark brown muscovado sugar
1 pineapple, a few strips of skin, plus leaves to garnish
5 black peppercorns
5 cloves
1 cinnamon stick
How to make it.
STEP 1
To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
STEP 2
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.