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Dirty Martini, Hanover Square
Jon Hatchman
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Course
Cocktails
Cuisine
Global
Ingredients
20
ml
Ciroc Pineapple
15
ml
Captain Morgan’s Spiced Rum
10
ml
Bold London
10
ml
Creme de Banane
10
ml
Lime juice
25
ml
Coconut water
10
ml
Gomme
2
dashes
Orange bitters
To Garnish
Dehydrated pineapple
2
Pineapple leaves
Instructions
Add all ingredients to a Boston tin.
Add cubed ice to the tin
Shake and double strain into a copper Collins glass, over crushed ice
Garnish, cap with crushed ice and serve.