London Haze
Pineapple rum and passion fruit with vanilla. Soft, tropical, and easy to over-order.
Build
| Pineapple-Infused Rum | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Santa Teresa 1796 rum | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| passion fruit puree | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| fresh lime juice | ¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| Vanilla Syrup | ¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
Tools
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Preparations
Steep ten and a half ounces of chopped pineapple in a bottle of rum for a week, then strain. It keeps at room temperature.
Boil a cup of water, stir in two cups of sugar until dissolved, then take it off the heat. Split a vanilla bean, scrape the seeds in, cut the pod into thirds and add those too. Cover and leave at room temperature overnight. Strain through cheesecloth.
Method
- Add everything to a shaker, fill it two-thirds with ice, and shake hard until cold.
- Fill the tumbler with crushed ice and double strain the cocktail over it.
- Garnish with the lit joint, assuming that's legal where you are.
Mixology by Whiphttps://mixologybywhip.com/recipes/london-haze
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