1 1⁄4 oz Pineapple syrup (Pineapple-lime cordial, see note)
1 oz Bourbon, Old Grand Dad 114
1 sli Lime (as garnish)

Fill a smaller, decorative OF glass with ice, then stir the remaining ingredients to combine and add to the glass. Garnish.


To make the cordial, first make the oleo-saccharum: in a small glass bowl, muddle the peels of 2 limes and 1 oz Demerara sugar. Chop 2 oz candied pineapple into small pieces and add to the peels and cover. Rest in a warm place for an hour. Add the juice of the limes (about an ounce) and 3 oz pineapple juice and 1/2 tsp citric acid to the peels, muddle the pineapple, wait 5 minutes, then stir to dissolve the sugar and strain this into 4 oz warm whole milk. Wait 5 minutes for the milk to curdle, then filter through a damp Chemex filter in the refrigerator overnight. I know this makes a lot, but it doesn't make sense to make less than 8 oz of the cordial and it's good with sparkling water...

Cocktail summary
Created by
Zachary Pearson
Is the
author's original creation
Not yet rated
Not yet rated
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • The Freshmaker — Pineapple rum, Crème de Menthe, Pear eau de vie, Pineapple juice