Kanpai colada

• yuzu sake↗30ml ml
• pineapple juice↗70ml ml

  plus pineapple leaves to garnish (optional)

• coconut liqueur↗15ml ml

  (we used Kalani)

• lime juice↗15ml ml

  plus a lime wedge to garnish (optional)

• mango cordial↗15ml ml

  (see below)

• ice
• sugar↗200
• chopped mango200g g

  (prepared weight)

• lemon juice↗50ml ml

Step-by-step instructions

1. 1

   First, make the mango cordial. Tip the sugar into an airtight container, add the mango and leave at room temperature for 24 hrs. After 24 hours, add 100ml water and stir. Strain the liquid into a jug through a fine mesh sieve, discarding the mango. Stir in the lemon juice. Will keep in a sealed container in the fridge for up to a week.

2. 2

   Put a hurricane glass into the fridge to chill. Pour the sake, pineapple juice, coconut liqueur, lime juice and 15ml of the mango cordial into a cocktail shaker filled with ice. Shake vigorously for approximately 10 seconds. Once the glass is cold, strain in the cocktail and garnish with pineapple leaves or a lime wedge, if you like.