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A Colonial Christmas With The Pineapple Syllabub
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Here’s links to the tools I use in the episode:
Antique Style Weighted Tin Set
Barfly Measuring Cup Jigger
Barfly Fine Strainer
Barfly Hawthorne Strainer
Mercer Bar Zester
Mercer Channel Knife
Barfly Citrus Press
Pineapple Syllabub
- 1.5oz (45ml) Pineapple Rum
- 1oz (30ml) Heavy Cream
- .25oz (7.5ml) Honey Syrup 3:1
- .5oz (15ml) Lemon Juice
- 1/8 Tsp Lemon Zest
- Fresh Nutmeg Garnish
For Pineapple Rum:
- 1/2 A Pineapple peeled, cored and cubed
- 1 liter medium bodied aged rum add rum to a glass jar with a tight fitting lid for 3 to 4 days after which strain into a bottle. Should last a few months. (or Sous Vide at 135 degrees for 2 hours)
“Everyone you meet is fighting a battle you know nothing about. Be kind. Always.”
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