Our welcome cocktail, a coconut and mango juice and rum shaken together and served in our coconut wood champagne flutes, is about as tropical as you can get! Our version of a piña colada!
The welcome cocktail
1. Cut 100 gs of ginger in thin slices with the skin on. In a pot place 1kg of sugar and 1lt water and let it come to a boil. Once the syrup is boiling and all the sugar has dissolved, add the sliced ginger and let it boil for 2 more minutes. Let it cool down with the ginger. Once the mix is cold, remove the ginger through a strainer and reserve until needed.
2. Place all the ingredients in a shaker, add abundant ice and shake vigorously for 10 seconds. Strain into a champagne flute.
3. For a jug multiply the recipe as many times as needed into a jug. Shake 3oz of the mix and pour to a champagne flute.