| 1⁄2 ring | Pineapple (fresh) (cored, skinned and chopped) |
| 22.5 ml | Light white rum (charcoal-filtered 1-4 years old) |
| 15 ml | Ruby port |
| 22.5 ml | Strucchi Dry Vermouth (grapefruit infused) |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Angostura Aromatic Bitters |
| 15 ml | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
How to make:
MUDDLE pineapple in base of shaker and add other ingredients. DRY SHAKE (without ice), then SHAKE again with ice and fine strain into chilled glass.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Egg white (pasteurised) – Eggs
Review:
Delicately fruity, light and fluffy.
History:
Created in 2009 by Darren Thrower at The Kenilworth, Warwickshire, England and named after Count Basie's "Jumpin' at the Woodside".
Alcohol content:
- 0.9 standard drinks
- 11.37% alc./vol. (22.74° proof)
- 12 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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