Shaken · Tiki mug
GarnishLots of mint sprigs
Shaken · Tiki mug
Greg Best, Ticonderoga Club, Atlanta
Ticonderoga Cup cocktail recipe
What goes in it
- 1.5 oz
- 1 oz
- 0.5 ozOloroso sherry
Bottle · Oloroso Sherry
- 0.5 ozGolden pineapple syrup
House prep · Recipe below ↓
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
Method · Shaken
- 1Shake everything with ice and strain into a mug filled with crushed ice.
- 2Garnish with a forest of mint sprigs.
- Glass
- Tiki mug
- Ice
- Crushed
- Garnish
- Lots of mint sprigs
Prep ahead
House prep
Golden Pineapple Syrup
- Yield
- About 1.5 quarts
- Keeps
- 3 weeks
- Storage
- Refrigerated
Ingredients
- 2 ripe golden pineapples, peeled, cored and cubed
- 0.5 quart cane sugar
- 0.5 quart white sugar
- 1 quart water
Method
- 1Stir the pineapple, sugars and water over low heat for about twenty minutes until the sugar breaks down. Cook on medium without boiling for about an hour until reduced by half, then cool, press through a strainer and strain again.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Ticonderoga Cup
Ticonderoga Cup is a cocktail made with jamaican rum, cognac and oloroso sherry, created by Greg Best at Ticonderoga Club.
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