The Lion's Share by Rohan Dalal
The Lion’s Share (Rohan Dalal's recipe)
For the Balion Pineapple Shrub:
• 400g fresh pineapple chunks
• 200g Balion Coconut Flower Sugar
• 200g Balion Coconut Flower Cider Vinegar, raw and unfiltered
• 2 star anise pods
• 2-3 slices fresh, peeled ginger
• Half teaspoon coriander seeds
Method:
1. Macerate pineapple lightly with coconut flower sugar and spices, stir well to coat the fruit.
2. Store in sealed glass jar in refrigerator for 24-48 hours to infuse.
3. Press mixture to extract syrup through a fine-mesh sieve and remove the solid pineapple pieces and spices.
4. To the extracted syrup, stir in vinegar until shrub is fully combined.
5. Pour shrub into a clean glass jar with tight lid and refrigerate for a week.
For The Lion’s Share
• 60 ml. Ceylon Arrack (made from 100% coconut flower)
• 45 ml. Balion Pineapple Shrub
• 30 ml. fresh pineapple juice
• 15 ml. fresh lime juice
• 15 ml. semi-rich Balion Coconut Flower Syrup
• 5 drops saline solution
• Pineapple crown for lion’s mane garnish
Method:
1. In a cocktail shaker with ice, shake ingredients (except for garnish) vigorously until chilled
2. Strain over a large block of clear ice in a rocks glass
3. Serve with pineapple crown garnish.
