The Bar Journal

After the article regarding the aged cocktails, we asked Marian Beke, former mixologist of the Nightjar cocktail bar in London,  and one of the most creative mixologist in the industry to share with us a few tip of his famous :

Nightjar Cask Aged Pinacolada

1. Juice fresh pineapple
2. Open and strain fresh coconut for water -only
3. Blend aged and over proof rums in ratio of to get final mix higher then 25abv
4. Use Caribbean style of rums
5. Add caster sugar to taste
6. Transfer all into new oak barrel (make sure no bits to block tap)and leave at least 3 weeks

The natural sugar and yeast will ferment but not get off as its high in alcohol and sugar content is limited.

Shake barrel occasionally and before serve shake up to chill and get foam back to cocktail.

Serve up with chunk of ice and use fresh coconut as garnish springe with bamboo charcoal salt.

Marian Beke

Bar Manager at Nightjar

London

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