1 1⁄2 oz Gin, Beefeater (pineapple infused)
3⁄4 oz Campari
1⁄4 oz Amargo-Vallet
3⁄4 oz Aromatized wine, Cocchi Vermouth di Torino
Instructions

Stir, strain into an old fashioned glass with a large cube or sphere. Garnish with either a large orange swatch, pineapple fronds or a dehydrated pineapple ring.

Notes

For the pineapple infused gin, combine a roughly chopped ripe pineapple with a 750ml bottle of Beefeater either for (a) 24-48 hours in a non-reactive container, or (b) 2 hours at 135 degrees via sous vide. Also works well with Plantation Stiggin's Fancy Pineapple Rum.

Cocktail summary
Year
2018
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(1 rating)
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Comments

Curated; changed 'rum' to 'gin' in notes to match ingredient list