How to make a 'Transparency' rum cocktail

By Rebecca Weller

- Last updated on GMT

Versatile cocktail: Lab 22 general manager describes how to make the venues Transparency rum cocktail (Credit:Getty/SolStock)
Versatile cocktail: Lab 22 general manager describes how to make the venues Transparency rum cocktail (Credit:Getty/SolStock)

Related tags Spirits Cocktails Top 50 Cocktail Bars Rum

Lab 22 cocktail bar general manger, Matthew Jones, illustrates how to make the venue’s “versatile” Transparency serve.

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…

Collage Maker-28-Mar-2023-04-46-PM-6239

Equipment required:
  • Jug
  • Cheese or Muslin cloth
  • Hob
  • Spoon
  • Measuring cylinders

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


To make the pineapple milk (enough for 40 cocktails):
  • 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

The cocktail:
  • 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​​​. 

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