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MASTERS THE GRIND COCKTAIL RECIPE

Fresh - Advanced - Rocks or Old Fashioned Glass

If you love the creamy texture and banana flavours in a Pina Colada cocktail, we’re sure you’ll love The Grind. Created by Chivas Masters 2018 winner Arron Grendon, this drink is absolutely worth the preparation involved! The star of this show is black sticky rice and coconut cream, which provides a gorgeously creamy, sweet flavour that lifts the richness of Chivas Extra 13, alongside the almost candy-like flavours of banana syrup.

Ingredients

[50] Chivas Extra 13 Sherry Cask
[30] black sticky rice and coconut cream
[15] Fino sherry
[5] sugarcane shrub
[10] banana syrup
Barley sprig, to garnish

How to make it

1 To make homemade coconut cream, add 1 litre of coconut milk, 1 litre of coconut water, 1kg caster sugar, and 379g of condensed milk to a pan. Reduce on heat until it reaches a boil, then remove from heat.
2 To make the coconut and black sticky rice cream, add 50ml homemade coconut cream, 150ml coconut water, 80g black sticky rice, and 20ml citric acid solution to a blender. Blend together and fine strain.
3 To make the sugarcane shrub, take 650ml sugarcane juice and reduce it down to 250ml. Then add 100ml coconut vinegar to the reduced sugarcane juice and stir.
4 Add Chivas, banana syrup, sugarcane shrub, Fino sherry, and black sticky rice and coconut cream to a shaker.
5 Fill a shaker with ice and shake hard for approximately 20 seconds.
6 Strain into a rocks glass.
7 Garnish with a barley sprig.
8 Serve.

HOW TO MAKE A SYRUP

You can make any syrup by simmering one part sugar with one part water, alongside anything from herbs and spices to fruits and vegetables. Simply strain the mixture out before cooling for use in a range of cocktails.