The Pineapple
Pineapple three ways with Peychaud's floated on top. Subtle it is not.
13ozMug holds 13 oz of liquidCeramic or copper, for hot drinks and mules.Build
| Absolut Elyx vodka | 2½ oz75 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml3 oz90 ml |
| Pineapple Mix | 2 oz60 ml¾ oz20 ml1 ¼ oz35 ml1 ⅝ oz50 ml2 ⅜ oz70 ml |
| pineapple puree | 1 oz30 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml1 ¼ oz35 ml |
| fresh lemon juice | ¾ oz20 ml¼ oz7.5 ml½ oz15 ml⅝ oz20 ml⅞ oz25 ml |
| Peychaud's bitters | to top |
Rescaled to your 1 oz30 ml pour. Written around 2½ oz75 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2½ oz75 ml.
Rescaled to your 2 oz60 ml pour. Written around 2½ oz75 ml.
Already built on your 2 ½ oz75 ml pour.
Rescaled to your 3 oz90 ml pour. Written around 2½ oz75 ml.
Tools
Uses an open flameA step here involves a lit match or a torch near citrus oil or alcohol, both of which catch. Work away from anything that can burn, keep the bottle well back from the flame, never flame anything over a glass you are holding, and never add alcohol to something already alight. Expect a brief flare — that is the point of the technique — and give it room.
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Preparations
Pineapple Mix10 minutessee method
Stir together a cup and a quarter of oloroso sherry, half a cup of salted vanilla syrup, a cup of rosemary syrup, half a cup of pineapple puree, half a cup of simple syrup, and half a bottle of tiki bitters. Keep it in the fridge.
Method
- Add everything except the bitters to a shaker, fill it two-thirds with ice, and shake until cold.
- Fill a copper cup with crushed ice and strain the cocktail over it.
- Top with more crushed ice and drizzle bitters over the cocktail.
- Garnish with torched sprig of fresh rosemary.
Mixology by Whiphttps://mixologybywhip.com/recipes/the-pineapple
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