Make a classic Artesian cocktail from the comfort of your own home or share the recipes with your friends.
The Langham Colada
25 mL Bacardi
25 mL Koko Kanu rum
30 mL pineapple purée
80 mL coconut water
15 mL lime 10 mL sugar syrup
Combine ingredients and freeze in a slush machine. If making at home, double the sugar content and blend with ice.
Garnish with a cherry, dehydrated pineapple brushed with rum and sugar, a cocktail umbrella and a float of cinnamon liqueur (10mL).
To make the dehydrated pineapple, put pineapple circles in the oven at 50 degrees Celsius for 12 hours.