How to make a 'Transparency' rum cocktail

Lab 22​, which is number two on the Top 50 Cocktail Bars list​, sells between 50 and 60 Transparency cocktails​ (20% ABV) per week at £9.50 per serve.

Jones said: “Drinks of this nature are extremely versatile and can suit your vibe or guests needs easily."

Additionally, adding serves like this to your menu is a "smart" move for profit margins as well as offering guests an "approachable cocktail​", improving consumer "retention" and keeping them "coming back for more", he continued.

The general manager added Transparency was his favourite drink ​on the bar’s current menu and could be easily tailored to different tastes and requirements, including as a non-alcoholic serve by using alcohol-free rum.

He said: “It's a clarified Piña Colada, and everyone loves Piña Coladas, right?

“The deceptive elements [make this cocktail​ stand out], taking flavours that guests around the world are used to, and presenting them in a way they may not have tried before; we also utilise waste as the garnish for this drink.

“We have tweaked it and sent it out as a spritz to guests before and it was absolutely amazing."

Let’s get into it…

• Jug
• Cheese or Muslin cloth
• Hob
• Spoon
• Measuring cylinders

• 40ml white rum of your choice
  10ml coconut rum
• 50ml pineapple milk
• 5ml sugar syrup

• Heat 750g coconut milk with 250g soy milk on the hob for five minutes then take off the heat
• Slowly add 1kg pineapple juice in a thin stream and leave to refrigerate
• Once split, pass through the cheese cloth or muslin bag, bottle and refrigerate for up to two weeks

• Marry all ingredients together 
• Pour over ice in your chosen glass or bottle and refrigerate 
• Serve with a garnish of your choice 

If you have any drinks recipes or top tips to share as part of The Morning Advertiser's Drinks Masterclass series please contact rebecca.weller@wrbm.com​​​. ​​