Pineapple-infused perfection

For a creative twist on a classic, we’ve blended earthy mezcal and cachaça with a refreshing fruitiness. The herbal and slightly sweet blanc vermouth contrasts with the traditional juniper notes of gin. The addition of pineapple syrup adds a fresh tropical dimension.

Ingredients

metric

standard

Preparation

Combine all ingredients in a wine glass. Add 1 scoop of ice and stir lightly. Top with tonic water. Garnish with a pineapple frond, lime wheel, and mixed herbs: rosemary, basil, and thyme.

For pineapple syrup, cut a pineapple and remove skin. Add pineapple to a pot with 1:1 water and sugar. Put on medium to low heat until infused. Strain out all solids. Cool before using.