Blue Hawaiian
Photography by Manja Wachsmuth.
This tropical cocktail made of rum, pineapple juice, Curacao, coconut and vodka is simply, a summer must.
Serves: 2
INGREDIENTS
45ml rum
45ml vodka
30ml Blue Curacao
60ml coconut cream
pineapple juice
soda water
garnishes: flowers
METHOD
Fill a cocktail shaker with ice.
Add the rum, vodka, Blue Curacao and coconut cream.
Shake well, pour into highball glasses, and top with mostly pineapple juice and a little soda water.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!