Sky Bar’s Havana Pearl

Photography: Will Horner

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 2624 9555

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.

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