Spicy Pineapple Daiquiris

4 People
75 min.
easy

Looking for a knock-out recipe to wow your party guests? Gorgeous spices add colour, fragrance and a zip of heat to our fabulous fresh pineapple and lime daiquiris. Make a big batch of the syrup and keep it in the fridge for future cocktails!

Ingredients

For the spicy syrup:

30 ml (2 Tbsp) Rajah Flavourful & Mild Curry Powder
10 ml (2 tsp) turmeric
10 ml (2 tsp) coriander
2.5 ml (½ tsp) crushed dried chillies
4 cardamom pods, crushed
250 ml (1 cup) white sugar
250 ml (1 cup) water

For the daiquiris

1 pineapple
the juice of 6 fresh limes
250 ml (1 cup) dark rum
4 drops salt solution (see Method)
ice, to serve
fresh lime slices, to garnish
fresh red chillies to garnish

Cooking Method

For the spicy syrup:

Put the Rajah Flavourful & Mild Curry Powder, turmeric, coriander, crushed chillies and cardamon pods in a small saucepan, and dry roast the spices for a minute or two, or until you start smelling the aromas.
Add the sugar and water, and slowly bring the mixture to a simmer. Leave to simmer over a low heat for 10 minutes, then remove from the heat and allow to cool. Strain through a fine sieve and set aside.

For the daiquiris:

To make the daiquiris, first peel the pineapple and cut it into chunks. Purée the chunks in a blender or food processor until smooth. Set aside.
Now make a salt solution. Dissolve 15ml (1 Tbsp) salt and 30ml (2 Tbsp) boiling water in a small bowl. Set aside and allow to cool.
To make each daquiri, blend together 2 shots (about 50 ml in total) of the spicy syrup, 2 shots of dark rum, 2 shots of pineapple purée, the juice of a lime and a drop or two of the salt solution. Add a handful of ice and stir well. You can adjust the contents of the cocktail to taste – it should be sweet, tangy, spicy and flavourful.
Serve each daiquiri with a slice of lime and a fresh red chilli.