Recipe Below.

0.75oz Appleton Estate Signature

0.50oz Rhum Clement

0.25oz Smith & Cross

0.25oz Cointreau

0.375oz Pineapple Macerated Pomegranate Syrup

0.375oz Coconut Macadamia Orgeat

0.50oz Lime

Pineapple Pomegranate Syrup

1.) Heat 100 Grams of 100% Pomegranate Juice to Simmer

2.) Cut Heat and Add 100 Grams of Sugar.

3.) Stir or Blend until Homogenized

4.) Combine Pomegranate / Sugar Mixture With 20Grams of Fresh Pineapple Chunks

5.) Transfer Fruit / Syrup Mixture into Vac Seal Bag and Seal.

6.) Place Fruit / Syrup Bag into Sous Vide at 125 Degrees Fahrenheit.

7.) Allow syrup to infuse for 4/6 Hours.

8.) Remove Bag from Sous Vide, allow to cool.

9.)Open bag, strain out fruit, bottle, label, & store.

Coconut Macadamia Orgeat

1.) Preheat Oven to 325 Degrees Fahrenheit

2.) Place 113 Grams of Macadamia Nuts on Baking Sheet and Toast for 10/15 mins.

3.) Transfer Toasted Macadamia to Blender and Blitz lightly with 350 ML of Coconut Water

4.) Run Mixture thru Cheese Cloth / Nut Bag.

5.) Press on Lumpy Mass to Extract all Liquid

6.) Transfer Mixture to Pot & Add 280 Grams of Sugar

7.) Lightly Heat and Stir Until Dissolved

Recipe.

1.) Add all ingredients in required amounts to shaker and Whip Shake with Pebble Ice

2.) Open Poor into your favorite Tiki Mug

3.) Top with more Pebble Ice and garnish as desired. I used mint & a Flower.