Sky Bar’s Havana Pearl
Photography: Will Horner
12:00AM, Dec 5, 2011
Taking you higher with the flavours of rum, ginger and pineapple.
Blender drinks can be a barbecue-stopper in some cocktail
circles, recalling '70s slushie-drink excess (think John C Reilly
in Boogie Nights) and also being, well, just plain noisy.
This is not to say they don't have their moments, and sitting atop
the Tower Club at Lebua in Bangkok's much-photographed Sky Bar is
undoubtedly one of them. Bar guru Alex Holzer uses Havana Selección
de Maestros when he makes his Havana Pearl; it's not yet imported
into Australia (stay tuned), but the Añejo 7 Años makes a fine
substitute. Blend it loud, blend it proud. Sky Bar, Level 63,
Tower Club at Lebua, 1055 Silom Rd, Bangrak, Bangkok, Thailand, +66
SKY BAR'S HAVANA PEARL
Blend 30ml Havana Club rum, 75ml pineapple juice, 45ml ginger liqueur, three slices of fresh ginger and a good squeeze of lime until a foam forms. Taste, adjust with more lime juice or pineapple as necessary, then either add ice and blend further, or pour over ice in a tumbler. Garnish with lime and serve.