Restaurants›Ondus on the Waterfront›Terminal One Recipe

Terminal One Recipe

Name: Ondus on the Waterfronts Terminal One Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Caribbean
Ingredients: 2 oz Bacardi Reserva (aged rum); 1 oz Coco López (sweetened cream of coconut); 2 oz Pineapple juice (fresh preferred); 0.5 oz Fresh lime juice; 0.25 oz Simple syrup (optional, 1:1); 1 cup Crushed ice; 1 piece Pineapple leaf; 1 piece Edible flower (small, for float); 1 piece Pineapple wedge (optional)

Inspired by Ondus on the Waterfront

Time10m

Serves1

Bacardi Reserve, coco lopez, pineapple juice, lime juice, pineapple leaf, edible flower

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Ingredients

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Cocktail

2 oz Bacardi Reserva (aged rum)1 oz Coco López (sweetened cream of coconut)2 oz Pineapple juice (fresh preferred)1/2 oz Fresh lime juice1/4 oz Simple syrup (optional, 1:1)1 cup Crushed ice

Garnish

1 piece Pineapple leaf1 piece Edible flower (small, for float)1 piece Pineapple wedge (optional)

Method

Cocktail

Prepare glass

Chill a large coupe or tiki-style glass by filling it with ice water while you prepare the cocktail, or place it in the freezer for 5–10 minutes.

Combine ingredients

In a cocktail shaker, add 2 oz Bacardi Reserva, 1 oz Coco López, 2 oz pineapple juice, 0.5 oz fresh lime juice and 0.25 oz simple syrup (use only if you prefer slightly sweeter).

Dry shake (optional)

If using fresh pineapple juice and Coco López, perform a dry shake (no ice) for 8–10 seconds to help emulsify the cream of coconut and produce a silkier texture.

Shake with ice

Add a generous handful of ice to the shaker. Shake vigorously for 10–15 seconds until the shaker is well chilled and the exterior becomes frosty.

Prepare serving glass

Discard the ice water from the chilled glass and add a small mound of crushed ice (about 1 cup) to the glass.

Double strain and pour

Double-strain the shaken cocktail into the prepared glass over the crushed ice to remove small ice shards and any pulp. Leave about 1/2 inch headroom.

Garnish

Position the pineapple leaf upright at the back rim of the glass, inserting the base gently into the crushed ice so it stands securely.

Float the edible flower on top of the drink slightly off-center for an attractive presentation. If using a pineapple wedge, skewer it on the rim or lay it on the crushed ice beside the leaf.

Serve immediately with a short straw and enjoy.