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Ingredients
| Ingredient Amount | Ingredient Name |
|---|---|
| 2 oz. | The Botanist Islay Dry Gin |
| 1 oz. | Fresh Lemon Juice |
| ½ oz. | Canned Pineapple Juice |
| ½ oz. | Pineapple Syrup |
| 5-6 | Mint Leaves, Torn |
| 1 | Mint Sprig |
| 3 | Pineapple Leaves |
| 1 | Lemon (Wheel for Garnish) |
Tools Of The Trade
- Jigger
- Shaker
- Strainer
- Knife
- Double Old Fashioned Glass
Recipe
- Add all ingredients to a shaker with ice.
- Shake vigorously to chill liquid and break up mint leaves.
- Fine-strain over fresh ice into a double old-fashioned glass.
- Garnish with mint, pineapple leaves and/or a lemon wheel.
How to Make Pineapple Syrup
Combine 2/3 cup of diced pineapple including the core, ½ cup raw sugar and the rind of one lemon, diced (leftover after juicing). Cover tightly and let the mixture stand at room temperature, stirring occasionally, until sugar has completely dissolved. Strain out fruit scraps through a fine-mesh stainless steel strainer set over a bowl. Press and mash the fruit with a flexible spatula to extract as much syrup as possible. Store your pineapple syrup in a glass jar in the fridge for 2-4 weeks.
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