LYRE'S SPICED CANE
BLUE CURAÇAO SYRUP - PINEAPPLE JUICE - COCONUT MILK - LIME
We’ve been transported to alcohol free heaven with this twist on a Blue Hawaiian - and she’s camped up to the nines with a pastel confectionary rim, blimey!
Spiced rum from Lyre's paired with blue curaçao, pineapple and coconut milk make this a tropical taste explosion. We’re not sure what paradise looks like, but we reckon we’ve come pretty close.
Heaven On Earth
Use a pastry brush to lightly brush some sugar syrup around the lip of the glass. Do this about a centimetre down the sides so that the coloured vermicelli have a big enough area to adhere to.
Leave the syrup to get a little tacky. You can speed this up by putting the glass in the fridge for a few minutes.
Roll the rim of the glass in the vermicelli pressing enough so that they stick. If you want a really full effect, you may need to repeat this process a couple of times - be gentle when reapplying the syrup to the vermicelli that are already adhered to the glass!
For extra staying power, leave the glass once again in the fridge to chill down and set the syrup firm.
Add all liquid ingredients - but using only 50ml of the coconut milk - to a shaker and pack with ice.
Shake for roughly 15 seconds or until the outside of your shaker is frosted with condensation.
Fill glass with fresh ice and strain over the liquid from the shaker.
Float enough remaining coconut milk to bring the drink to the brim, and garnish with 2-3 glace cherries speared with a cocktail stick.
50ml Lyre's Spiced Cane
30ml Blue curaçao syrup
40ml Pineapple juice
100ml Coconut milk
Squeeze fresh lime juice
Coloured vermicelli (Hundreds and thousands)