Sarah’s Christmas parties are the stuff of legend. Picture the scene: feather boas, Frankie Goes to Hollywood blaring on the stereo, Twiglets everywhere, and Sarah herself at the heart of the madness, always with a glass of this, her favourite cocktail, in hand. I won’t reveal her true identity to save her blushes; suffice to say that her original version is what I would call “liquid jazz” (she made it up as she went along). Here, however, I have established some rules, so when you throw your own party, you have the perfect festive frolic.
45ml pineapple rum, or ordinary rum
15ml cinnamon schnapps – I use Goldschläger
30ml orange juice
30ml pineapple juice
7½ml simple cinnamon syrup (ie, a basic syrup infused with 1 cinnamon stick while heating it through and dissolving the sugar)
1 dash Angostura bitters
1 pineapple slice, 1 orange slice and 1 cherry, to garnish
Fill a shaker with ice, add all the liquids and shake vigorously to chill. Strain into a rocks glass filled with ice (or, even better, a small tankard), garnish with a slice each of pineapple and orange and a cherry, and serve.