1 1⁄2 oz Rye
3⁄4 oz Pineau des Charentes (Earl Grey-infused)
1⁄2 oz Rosemary-pineapple shrub
1⁄2 oz Lemon juice
2 oz India Pale Ale, Sierra Nevada
1 sli Pineapple (as garnish)
1 spg Rosemary (as garnish)

Add all ingredients into shaker, except the IPA. Add ice and shake. Strain into an ice-filled Collins glass, top with IPA and garnish.


Tea-infused Pineau des Charentes: soak 1 Earl Grey teabag in half a 750 ml. bottle of Pineau for 1 ½ hours. Rosemary-Pineapple Shrub:
slice a small pineapple, place in a jar and cover with cider vinegar. Infuse for 4 days, shaking once a day. Filter through cheesecloth and bring 6 ounces of pineapple vinegar to a boil with 5 ounces of superfine sugar. When sugar dissolves, skim off top layer and add 1 sprig of fresh rosemary. Boil for 10 minutes, remove from heat, filter and cool before bottling.


Winner of the 2011 Imbibe Cover Cocktail Contest.

Cocktail summary
Created by
David Delaney, The Citizen Wine Bar, Worcester, MA
Is an
authentic recipe
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