Spiced pear and vanilla daiquiri

It’s nearly Christmas so enjoy this festive favourite, a spiced pear and vanilla daiquiri brought to you by Jamie Mitchell of the Chameleon Restaurant


  • 25ml Brugal white rum
  •  25ml Spiced rum
  • 50ml Pear puree
  • 25ml Fresh lime juice
  • 12.5ml Vanilla syrup
  • Finely grated cinnamon to garnish


  • Add rum, spiced rum, pear puree, lime juice and vanilla syrup to a Boston shaker.
  • Shake ingredients together and double strain into a chilled Martini glass.
  • Garnish with some finely grated cinnamon.
  • Sit back and enjoy the festive flavours!
Recipe and images courtesy of The Chameleon Restaurant and Bar, Hill Street, Birmingham, B1 1BD. Open late Monday to Saturday and offering 2-4-1 cocktails between 5pm and 8pm.