Mai Queen by Salcombe Gin

Created by Monica Galetti and her team at Mere, 'Mai Queen' is a contemporary twist on a classic Mai Tai cocktail.

What You Need: 
  • 35ml Voyager Series 'Island Queen'
  • 25ml 'Mere' spiced pineapple syrup
  • 25ml fresh pineapple juice
  • 15ml lime juice
  • 25ml chickpea aquafaba
  • 1 dash chickpea aquafaba
  • 1 dash Absinthe
  • 4 drops Bittermens Elemakule Tiki Bitters
  • Dehydrated pineapple crisp
What You Do: 
  1. Chill a coupe glass with ice and place to one side.
  2. 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.
  3. Discard the ice from the coupe glass and long pour the mixture through a double strainer into the glass.
  4. 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:

  1. To a saucepan, add the pineapple, chillis, sugar and water.
  2. Bring to the boil and then simmer until thickened (approx 15 mins).
  3. 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.

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