The Blue Lagoon
This refreshing concoction, bursting with the flavours of pineapple, lemonade, and a hint of Bols Blue curaçao, is the perfect companion for hosting gatherings during the South African festive season.
Ingredients
| 1 litre | Pineapple juice |
| 400ml | Chilled lemonade |
| 200ml (8 shots) | Bols Blue curaçao |
| 200ml (8 shots) | Bombay Sapphire Gin |
| Fresh pineapple wedges, to garnish |
| 1 litre | Pineapple juice |
| 400ml | Chilled lemonade |
| 200ml (8 shots) | Bols Blue curaçao |
| 200ml (8 shots) | Bombay Sapphire Gin |
| Fresh pineapple wedges, to garnish |
Method
| 1 | Place the pineapple juice in a shallow metal container. Cover with foil and place in the freezer for 4 hours or until just set. |
| 2 | Roughly break up the frozen pineapple juice with a metal spoon and quickly transfer to the bowl of a blender. Blend lightly. |
| 3 | Transfer the pineapple mixture to a large jug. Add the lemonade and stir until just combined. |
| 4 | Pour one shot (or 25 ml) of blue curaçao and one shot (or 25 ml) of Bombay Sapphire Gin amongst your serving glasses. Pour over the pineapple mixture. |
| 5 | Garnish with a pineapple wedge and serve immediately. |
Not for Persons Under the Age of 18.
Drink Responsibly.
Not for Persons Under the Age of 18.
Drink Responsibly.