Wild West

Appleton Rum | Charred Pineapple | Still Wild Vermouth | Smoke ‘n’ Salt

Exotic | Coastal | Bonfire

ABV: 20.6% / Vol: 95ml [Non-Alcoholic available]

ALLERGENS

Sulfites

The Pembrokeshire coast path is 186 miles long. If you walked this distance in a straight
line from Lab 22, it would get you to Dublin for a pint, but you might get wet on the way.

Still Wild

115.68km

Lab 22

Our CO-LAB

Learn More

Recipe

Cocktail Spec:

60ml Pineapple Rum Mix*
10ml Everleaf Marine
5ml Pineapple syrup
1 dash 4% saline solution
*35ml Appleton 8, 25ml Still Wild Dry Vermouth per drink

Garnish/Serve:

Smoke chamber

Glassware

Nick & Nora

Recipes:

Appleton 8 Rum, Still Wild Dry Vermouth, Pineapple

Method:

Mix Appleton 8 rum and Still Wild Dry Vermouth together at a ratio of 7:5 rum:vermouth. Set aside. Turn the grill on to 200 degrees and leave it to heat up. Take off pineapple skin, top and tail, and cut into roughly 1 inch thick slices. Line a baking tray with baking paper and place pineapple slices on, and grill for 15 minutes each side (or until starting to blacken). For extra char, a blowtorch can be used to finish the slices. Cut roasted pineapple into small chunks. Mix with the rum and vermouth mixture at a ratio of 2:3 pineapple:alcohol and vacuum seal. Sous vide at 50 degrees for 4 hours. Allow to cool, strain and bottle.

Pineapple, Pectolase, Sugar

Method:

Combine roasted pineapple from the above recipe with an equal amount of water. Blend with 2% pectolase and leave for 30 minutes. Spin in centrifuge at 4000rpm for 10 minutes to clarify (or alternatively strain through muslin cloth). Add sugar at a ratio of 1:2 sugar:liquid, stir until dissolved and bottle.

Method:

Add all ingredients to mixing glass and stir.
Strain into chilled Nick & Nora, add to smoking jar and smoke.

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