Select a highball glass and fill with ice

• Pour in 125ml Vera Pinot Gris (1/2 can)

• Top with a quantity ginger ale (Gingerella or East Imperial recommended)

Garnish with a lime wedge

• 1 oz / 30ml Quality coconut rum (Planteray Cut & Dry "Coconut" Artisanal Infusion Rum is great)

• ½ oz / 15ml fresh lime juice

• ¼ oz / 7.5ml demerara sugar syrup

• (Make a batch by dissolving 100g demerara in 100ml boiling water and cooling)

• 125ml Vera Pinot Gris

Method

Select a rocks glass/tumbler

Add the rum, lime juice and orgeat to a cocktail shaker and shake over ice for no more than 15 seconds

Add the contents of the shaker to the rocks glass and top half a can of Vera Pinot Gris

Stir and serve with a cocktail cherry and lime wheel

Perfect for a barbeque as it incorporated charred fresh pineapple

• Planteray Cut & Dry "Coconut" Artisanal Infusion Rum

• 1 oz / 30ml Quality Reposado Tequila

• ½ oz lime juice

• 2 chunks charred fresh pineapple

• 1 bar spoon / 5ml chilli sugar syrup

• (Make a batch by dissolving 100g white sugar in 100ml boiling water, add in 1 teaspoon chilli flakes, steep for at least 24 hours then strain – the longer you leave it the hotter it gets!)

• 125ml Vera Pinot Gris

Method

The key to this drink is in the preparation. Make your chilli syrup at least 24 hours before using or batch and keep in the fridge for 2-3 weeks).

Char your pineapple ahead of time – remove the skin and core, retain the pineapple head/fronds.

Cut into half circles 2 cm thick and char on the barbeque or an open flame until blackened on the edges. Cut into 2 cm chunks, if making this cocktail in bulk, you can then juice the charred pieces to save time. This will keep well in the fridge in a sealed container for up to 24 hours.

When you are ready to host:

• Select a glass of your choosing that allows for ice – a highball, rocks glass or wine glass will all work well.

• Add two chucks of charred pineapple to a cocktail shaker and muddle to extract the juices. If you have juiced the pineapple already, simply add in 30ml juice.

• Add in the tequila, lime juice and chilli syrup.

• Add ice and shake for no more than 15 seconds.

• Fill your serving glass with ice and double strain the liquid, using a fine strainer to filter out any pineapple pieces. You may see fleck of black coming through – this is a good thing!

• Once strained, top the glass with 125ml Vera Pinot Gris.

• Stir to combine and garnish with a pineapple frond.