London bar All Roads showcases a signature drink that blends familiar flavours with an unexpected twist by pairing traditional tropical ingredients with a touch of homemade chilli heat. The cocktail combines pineapple, rum, and lime with a custom-made scotch bonnet jam, creating a balanced profile that transitions easily from warm weather sipping to the crisp evenings of the autumn season.
To prepare the drink at home, bartenders Malika Green and Paschelle Brown share their specific recipe, which begins with crafting the fruit and chilli jam. The process requires 75 grams of roughly chopped fresh pineapple, 30 grams of caster sugar, and a small slice of scotch bonnet chilli or a pinch of chilli flakes for added spice.
Begin by placing the pineapple and caster sugar into a saucepan and cooking over a low flame until the fruit starts to soften. Blend the mixture until smooth using a stick blender, then incorporate the scotch bonnet according to personal preference for heat. Continue cooking the mixture gently for 20 to 25 minutes, stirring frequently until it thickens and assumes a light golden hue.
Once thickened, remove the pan from the heat source and allow the jam to cool completely. If a whole slice of scotch bonnet was used, lift it out and discard it, whereas chilli flakes may be left in. Transfer the finished jam into a small storage jar or container and refrigerate until ready for use.
For the cocktail itself, the recipe yields a single serving and calls for 10 millilitres of overproof white rum, such as Wray and Nephew, alongside 45 millilitres of a standard white rum like Havana Club 3-Year-Old. Mix these spirits with 25 millilitres of fresh lime juice and 30 grams of the prepared pineapple and scotch bonnet jam.
Combine all the measured ingredients into a cocktail shaker filled with ice. Shake the mixture vigorously until thoroughly chilled, then double strain the liquid directly into a chilled coupe glass to serve.