1 1⁄2 oz Pineapple rum, Plantation Stiggin's' Fancy
1 oz Pineapple juice (acid corrected, see note)
1⁄2 oz Pear eau de vie (unaged)
Instructions

Shake and double strain into a chilled coupe.

Notes

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.

History

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.

Cocktail summary
Created by
Zachary Pearson
Year
2020
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author's original creation
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