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!