RECIPE: Treacle a la Creole

The West Australian Updated March 1, 2013, 1:30 pm

Picture: Robert Duncan/The West Australian

Andrea Cardellini, from Bar Lafayette, shares a recipe for one of his favourite cocktails.

RECIPE: Treacle a la Creole

3 dashes of bitters (chocolate if available)
20ml maple syrup
20ml rye whiskey
40ml dark rum
20ml freshly squeezed pineapple juice

pineapple wedges, cherry and mint sprig for garnish

Fill a tumbler glass with ice cubes. Pour the bitters, syrup, whiskey and rum over the ice. Stir to dissolve the syrup. Top with more ice cubes and slowly add the fruit juice. Garnish with pineapple wedge, cherry and a mint spring. Serve with a stirrer or swizzle stick.

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