Andy Clarke is a food and drink writer, TV producer and broadcaster. Recent television credits include his regular drinks slot on ITV’s Love your Weekend with Alan Titchmarsh. These cocktails are from Andy’s book; Home Bar: Over 60 cocktails to Shake, Muddle and Stir.

I adore pineapple and all of its fruity charms. When something is so beautifully fragrant and sweet, I find I want to corrupt it with heat, especially in the summer! Introducing pineapple to red chilli feels a bit like sitting the good kid next to the naughty kid at school, but hey – opposites attract. This daring combo works on so many levels – the addition of basil, white rum and lime juice make this cocktail taste like a flavour explosion. This refreshing treat will heat you up while cooling you down! 

Equipment

stirrer

cocktail shaker 

muddler 

juicer 

2 lowball glasses (or highball with sparking wine) 

fine-mesh strainer 

Proportions

2 parts white rum 

4 parts pineapple juice 

1 part lime juice 

Ingredients

100ml/4fl oz white rum 

1/2 red chilli 

8 basil leaves 

200ml/7fl oz pineapple juice 

50ml/2fl oz fresh lime juice 

1 egg white 

2 large handfuls of ice cubes 

dry sparkling wine (optional) 

shavings of lime zest to garnish

Method

1. Put the rum, chilli and basil leaves in a cocktail shaker and muddle. Add the pineapple juice, lime juice and egg white and shake for about 10 seconds. Add a handful of ice cubes and then shake for about 20 seconds more until the shaker is extremely cold to the touch. 

2. Fill the glasses with ice and strain the cocktail into the glasses. 

3. To garnish, cut two thin shavings of lime zest, twist to release the oils, then add one to each glass. 

4. For a longer drink, and to make it a little more like a Flirtini, top up with dry sparkling wine.

Andy Clarke’s Home Bar. Over 60 cocktails to Shake, Muddle and Stir.