• 45ml Havana Club 7 years old
  • 25ml Amontillado Sherry
  • 25ml Lime Juice
  • 15ml Salted Pink Peppercorn Syrup
  • 1 piece Charred Pineapple (1/8th of a cross sectional slice of pineapple)
  • 30ml Fevertree Ginger Beer

Add all ingredients together in a shaker with ice and shake well.  Double strain into a rocks glass with ice. Garnish with a slice of charred pineapple, mint sprig, and pink peppercorns.

This Cocktail was made for my very first menu at The Ocean.  Naturally, the cocktails all tried to stay close to the maritime theme, and so the Galleon took on inspiration from the titular sailing vessel.  Back in the 1800’s, Galleons were the backbone of the world’s economy, ferrying spices, rum, wines, and exotic fruits across the seven seas.  This cocktail brings together all those trade goods into a cocktail that serves as an excellent aperitif.  The salt enhances the savoury characteristics of pineapple, and match splendidly with the slightly oceanic notes of medium-dry amontillado sherry.  Pink pepper also play on pineapple’s succulent flavor, but contribute tingly floral spice to lift up the other ingredients.  Honestly, not a revolutionary cocktail, but I feel like this is a prime example of excellent ingredient pairings combined in a intelligent (and tasty) way.

Salted Pink Peppercorn Syrup

  • 600g White Sugar
  • 350ml Water
  • 15g Pink Peppercorn
  • 2g Salt

Bring water to the boil.  Grind all other ingredients and add to the boiling water.  Let simmer for 15 minutes, then turn off the heat and let cool for 3 hours.  Strain and reserve in a bottle.