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Published on Aug 28, 2015
Jamie's headed to White Lyan, a cocktail bar in London's Hoxton area. White Lyan is novel in that it pre-batches all of its cocktails, served to customers from bottles. Jamie's with owner Ryan Chetiyawardana (AKA Mr Lyan) to make two drinks - a White Lyan signature called Purple Paint and a brand new creation developed for Jamie (recipe below). Sponsored by Bacardi.
Recipe for the Army & Jamie cocktail:
Top, tail and skin one pineapple. Char with a blowtorch, on the bbq or roast in the oven. Allow to cool then core and cube.
Weigh out 600g charred pineapple cubes and put in a pan with 800g water, 500g sugar and 100g ground almond. Bring to the boil, then simmer on a low heat for 20 minutes stirring occasionally. Allow to cool then strain
In a large jug mix 500g scotch, 300g pineapple and almond, 150g fresh lemon juice and 3g liquorice bitters. Stir well then pour into a bottle and chill well.
To serve pour 60g into a cold glass (or a large measure over ice) then top with soda (65g). Garnish with a pineapple leaf