3⁄4 oz Pineapple juice
1⁄2 oz Orange oleo-saccharum (see note)
1⁄2 oz White balsamic vinegar, Old World Olive Press (coconut infused)

Combine all ingredients except the vinegar in a shaker and shake. Strain into a rocks glass with fresh ice. Float vinegar on top. Garnish with half orange wheel. Smile.


This is an insanely bright and gently balanced beverage. If you are trying to recreate using a different vinegar with higher acidity be sure to adjust the sugar and alcohol accordingly.

To make the oleo-saccharum: in tupperware or a zip-top bag combine 1.25 cups sugar and the peel (no white pith) of 2 oranges. Muddle the zest into the sugar until the sugar is moist, and remove the zest.


Created at the oakland for the owop in summer 2011

Cocktail summary
Created by
David Porcaro, the Oakland Art Novelty Company Ferndale(N of Detroit) Mi
Is the
author's original creation
Not yet rated
5 stars
(3 ratings)
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Hi David,

Thank you for posting this cocktail. I cleaned things up a bit - First, let me invite you to read the Style Guidelines, which are very helpful if you're learning how to input cocktails into the database correctly.

I did the following: removed "fresh squeezed" from the pineapple juice - we assume all juices are fresh. It makes the cocktail much easier for people to read if each ingredient is on one line, so I moved the instructions for the oleo-saccharum from the cocktail itself into the notes section. I made Cointreau a brand of Triple Sec instead of Curaçao. I removed most of the note from the white balsamic, which included the Old World Olive Press website. Finally, I cleaned up the instructions for making the drink.