Con-Tiki Cocktail at the Little Red Door

The drink starts off with El Dorado 8-year-old rum, a recent addition to the golden Demerara rums from Guyana. This versatile rum works beautifully when paired with the sultry notes of charred pineapple syrup. The charred flavour adds a rich depth and lustrous taste.

A standout factor in this cocktail is verjus, a pressed juice made of unripened grapes. While slightly acidic, the juice offers a more subtle and gentle flavour than vinegar. The sweet-sour combination heightens the flavour of the cocktail and rounds out each and every note. Pernod Fils absinthe, known for its rich history rooted in France, gives the drink a greenish tint. It must be noted that there is something quite splendid about the combination of absinthe and pineapple. Taras Boulba, a Belgian session beer, adds a gentle fizz and pop at the end of each sip. The beer bursts with complex yeast flavours, which are picked up nicely when paired with the verjus.

While some of the ingredients are a bit tricky to find (i.e. verjus), this Little Red Door‘s cocktail itself is fairly easy to recreate.

• In a cocktail shaker filled with ice, combine 60ml of El Dorado 8-year-old rum, 1 tablespoon charred pineapple syrup, a splash of verjus and 60ml Pernod Absinthe
• Shake vigorously until cold and frothy
• Pour into cocktail glass of your choice, half-full with ice cubes
• Top off with Taras Boulba beer and stir gently

Enjoy!