The Hong Kong Holdup by Tom Egerton
This cocktail was first featured in our story on making ingredients out of waste.
30ml White rum
5ml Overproof rum
50ml Housemade tepache*
20ml Lime Juice
Shake with ice and fine-strain over hibiscus scented ice**. Garnish with an orchid and a biodegradable straw.
*Tepache: 6kg pineapple skin; 400ml coconut water; 170g sugar; 6l water; 5g cinnamon sticks; 5g cloves; 5g allspice. Slice pineapple skins and squeeze out juice. Dissolve sugar in water and combine all ingredients in a sterilised jar. Leave in a warm environment for 3-5 days until fermentation has begun. Strain solids and chill.
**Hibiscus scented ice: freeze hibiscus tea.