|1 1⁄2||oz||Pineapple rum, Plantation Stiggin's' Fancy|
|1||oz||Pineapple juice (acid corrected, see note)|
|3⁄4||oz||Crème de Menthe, Giffard|
|1⁄2||oz||Pear eau de vie (unaged)|
Shake and double strain into a chilled coupe.
Take 1.5 ounces of pineapple juice and add 1/4 tsp citric acid. Shake to dissolve. Yes I know you're only going to use 1 oz of this but it makes the math work.
This is literally pear/pineapple baby food crossed with an idea to sprinkle creme de menthe on pineapple sherbet out of a Louisiana Cookery book published back in the 40's that among other things, had recipes for porpoise (considered eating high on the hog) and owls.