Brief
All Roads launches a pineapple‑scotch bonnet daiquiri recipe
All Roads bar in London offers a daiquiri that mixes pineapple, rum and scotch bonnet jam.
By Felo News Desk · Published
The All Roads bar in London SW9 has published a daiquiri recipe that blends classic pineapple, rum and lime with a homemade scotch bonnet jam for added warmth, The Guardian reported on 9 October 2026.
The jam is made by cooking 75 g fresh pineapple with 30 g caster sugar until soft, then blending and adding a small sliced scotch bonnet chilli, simmering for 20‑25 minutes until golden. After cooling, the jam is strained and stored. To assemble the drink, combine 10 ml overproof white rum (Wray & Nephew), 45 ml white rum (Havana Club 3‑Year‑Old), 25 ml fresh lime juice and 30 g of the jam in a shaker with ice, shake hard, then double‑strain into a chilled coupe. The recipe is credited to Malika Green and Paschelle Brown of All Roads.
Key facts
- All Roads' daiquiri uses pineapple, lime, white rum and scotch bonnet jam. (theguardian.com)
- The jam is cooked with pineapple, caster sugar and scotch bonnet for 20‑25 minutes. (theguardian.com)
- The drink is shaken with ice and double‑strained into a chilled coupe. (theguardian.com)
- The recipe was created by Malika Green and Paschelle Brown. (theguardian.com)
- All Roads is located in London SW9. (theguardian.com)
Sources
- [1] theguardian.com — originally reported as “Cocktail of the week: All Roads’ daiquiri – recipe | The good mixer”
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