Ingredients
30ml
Rum Pineapple Takamaka
10ml
Bitters Quince
60ml
Trout Smoked Hot
Pineapple Pulp
Cocktail Bread
Cocktail Fork

12% Alcohol By Volume
24 Proof
1 Standard Drinks
Method
  1. Add pineappl pulp into bottom of glass.
  2. Break trout and add to glass.
  3. Splash in the quince bitters.
  4. Add in the pineapple rum.
  5. Serve with bread and fork.
  6. Appealing
Served
Poured
Cold
Saucer
120ml, 5oz, 12cl
Rum Pineapple Takamaka - Takamaka pineapple rum is an unaged rum that has been infused with natural pineapple essences to create a vibrant pineapple note that mingles with green grass sweet sugar cane.
Rum Pineapple Takamaka
Bitters Quince - From the makers Ferdinands Gin the Riesling and Quince bitters are made from riesling from famous Zillinken Estate and locally grown regional botanicals. These superb unique bitters add an incredible perfumed touch to cocktails.
Bitters Quince
Trout Smoked Hot - Trout hot smoked untill cooked and full of smoked flavour.
Trout Smoked Hot
Pineapple Pulp - Pineapple pulp is made by mashing and cutting ripe pineapple.
Pineapple Pulp
Cocktail Bread - Cocktail bread made into a small loaf.
Cocktail Bread
Cocktail Fork - Wooden cocktail fork used for dipping and garnishing a cocktail.
Cocktail Fork

Pineapple Trout is appealing average cocktail at 1 standard drinks. Built with 30ml rum pineapple takamaka and 10ml bitters quince with 60ml trout smoked hot and good with afternoon tea. Just add pineappl pulp into bottom of glass then break trout and add to glass and splash in the quince bitters. Add in the pineapple rum and serve with bread and fork and served in a saucer glass cold.

pineappletroutrumpineappletakamakabittersquincetroutsmokedhotpineapplepulpcocktailbreadcocktailfork
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