Red Hush

Red Hush


  • 50 ml Redbreast
  • 30 ml Pineapple and Sherry Syrup


Nick Strangeway - Roughly chop 500g of peeled pineapple and add it to a pan with 150g of castor sugar, a small thumbnail sized slice of ginger and 250ml of Oloroso Sherry. Bring to the boil and then simmer for 1.5 hrs with a lid on. Now add the zest of one lemon and allow to cool down. Once cool strain through a fine sieve and bottle for use.



Red Hush

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