Mexican restaurant Cielo Blanco shows us how to make a pineapple-based cocktail which guarantees that you'll be up dancing flamenco.

  • 2
  • Easy


  • 35 ml Herencia Blanco
  • 5 ml Manzanilla Sherry
  • 20ml lime
  • 25ml pineapple juice
  • 20ml pineapple syrup
  • 4 basil leaves
  • Pinch of cracked black pepper


First, you must start by making home made pineapple syrup. This is done by adding pineapple juice to a pan, from a carton or fresh pineapple.

Then add 1/4 of the amount of water to the litre of pineapple juice.

Add a cup of sugar and simmer till the colour starts to change. Do this for approximately 30 minutes. Do not boil.

Once the pineapple syrup is cooled, add 20ml of the syrup to the rest of the ingredients. Shake all the ingredients together using a cocktail mixer and double strain the mixture.

Serve in a coupette glass and garnish with a basil leaf and a sprinkle of black pepper.

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