How to make ...

Soggy Sailor

By Stephen Thompson

Ingredients

25ml Dark Rum

25ml White Rum

25ml Pineapple Juice

25ml Orange Juice

12.5ml Coconut Cream

Orange Slice for garnish

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

262 calories

Allergens:

No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!

Servings:

Serves 1

This tiki-styled, original cocktail is one of our in-house creations, and our homage to the classic fruity concoctions of Trader Vic and Don The Beachcomber.

Ingredients

25ml Dark Rum

25ml White Rum

25ml Pineapple Juice

25ml Orange Juice

12.5ml Coconut Cream

Orange Slice for garnish

Method

Take your Boston glass or small tin and, using your jigger to measure, add the rum, pineapple juice, orange juice and coconut cream to the shaker.

Fill the shaker with cubed ice and seal using your Boston tin or lid, before shaking vigorously for 10-15 seconds or until your tin is very cold.

Fill your glass with cubed ice and, using your Hawthorne strainer, strain your cocktail into the glass.

Garnish with an orange slice.

Serve and enjoy!

Equipment

Shaker
Jigger/Measure
Hawthorne Strainer
Cubed Ice

History

The Soggy Sailor is a drink whipped up by our head bartender, Jake Rogers. This cocktail has all the classic tiki flavours without as much of a heavy booze-kick as many of its cousins. With such simple ingredients and method, the Soggy Sailor is great starter drink to recreate at home too.

Rum’s association with sailors and seafarers is a strong and historic connection, rum has been produced in the Caribbean and South and Central America, since their colonisation by Europeans in the 16th and 17th centuries. French, English and Spanish settlers, already familiar with distillations processes, began using the region’s abundant crop of sugar-cane to produce spirits and various styles of rum were born through the new world.