Enjoy this crowd-pleasing tropical cocktail with coconut rum, gin and pineapple juice. It will sit happily in an ice bucket for several hours, ideal for summer barbecues
Prep:15 mins
(easily doubled or more)
300ml coconut rum600ml pineapple juice (not from concentrate)150ml gin6 small chunks watermelon12 coriander sprigs
STEP 1Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.STEP 2Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed – they will keep well for 4-6 hrs.
