Aske Not

4 cube Pineapple
1 12 oz Gin, Citadelle (Mellowed - see notes)
12 oz Maple syrup
1 ds Orange bitters, Regans' orange bitters
1 ds Peychaud's Bitters
Combine pineapple, gin, maple syrup, and orange bitters into mixing glass. Shake and strain into chilled cocktail glass. Garnish with Peychaud's.
Gin had been mellowed in a small oak barrel for 1 week; Citadelle Reserve may substitute well. Husky Flavor. Good mouthfeel.
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Hmm..good question! I'd

Hmm..good question! I'd wager somewhere around 1/2oz because it didn't actually taste too much of pineapple.

I think the drink comes together more as a flip than a tropical drink. But, do let me know how you work it out! :-)

Zachary Pearson's picture

Good morning, Two quick

Good morning,

Two quick questions: (1) is the mellowed in oak note meant to reference Citadelle Reserve gin? If so, can you change the ingredient so it'll pop up on my list of articles to write? (2) Does it need to be Kirkland brand maple syrup, or would another brand work as well?



Hey Zach, 1) The mellowed in

Hey Zach,

1) The mellowed in oak refers to my own personal attempts at aging spirits in oak barrels. I placed a bottle of normal Citadelle in a 1 liter new, toasted oak barrel for about a week. The idea was in fact inspired by Citadelle Reserve--which I've yet been able to acquire for comparison. But, I'm hesitant to call it aged as I think these small barrels produce a different product what I'd expect of aging.

2) I'm sure that any brand of pure maple syrup would work just fine. I was only so specific because I've been documenting my personal experiments with kc. I'll make sure to move these unnecessary details to notes or somewhere else.

Ah, well, it's been a

Ah, well, it's been a educational experience--to say the least. I did a quick run of the new Trybox Series New Make Rye (from Heaven Hill) and another of Citadelle in separate 1L oak barrels for 1 week. I only did one week because these small barrels oak spirits EXTREMELY quickly.

The New Make is really a delicious spirit (without any help), but given its strength (62%) and earthy rye notes, I think it took to the barrel well, mellowing some of its ferocity with hints of vanilla to make for an interesting and more controllable mixer. I like to mix small amounts (~1/2 oz) to vermouth cocktails to give them an earthy kick.

The Citadelle is a strange beast. I haven't quite figured out what to do with it yet because it came out of the barrel tasting unlike anything I'd had before: floral, but woody; and a bit more 'oaked' than 'aged'. All said, I think it tastes a little undefined and lost. Though, I think it worked well in this drink.

I think stickin with a bold, cask strength spirit works a little bit better, as a higher proof spirit pulls different compounds of the barrel (so I've read and so I think I've tasted). But, now I'm debating about throwing the Citadelle back in for a month or so just to see what happens.

My friend (username 'kambel') just put a couple bottles of Wray & Nephew Overproof rum into a 2L; can't wait to see how that turns out.