This Black Mout Montserrat cocktail recipe comes from Brixton restaurant, Caribe’. Also try their recipes for Trinidadian pelau, Trinidadian curry shrimp and Barbudian fish wata.
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Ingredients
- lime ½, juiced
- Chairman’s Reserve Spiced Rum 30ml
- Angostura Rum 20ml
- Fever-Tree Smoky Ginger Ale or other ginger ale 200ml
- Angostura bitters a few dashes
- pineapple leaf to garnish (optional)
Method
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Step 1
Fill a tall collins glass with ice, then squeeze over the lime juice.
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Step 2
Tip in both rums, then top up with the ginger ale and shake over a few dashes of bitters.
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Step 3
Slide the pineapple leaf, if using, down the side of the glass and top with the used lime half.
