Fresh pineapple on hand. Time for another batch of pineapple-infused Gin + Campari + Maraschino. I just recently discovered that the authentic recipe uses simple syrup and an egg white. This sounds too sweet to me, as I usually omit both and use 2-1/2 oz of the mixture. I also swap the Maraschino and Campari for a more bitter drink.

Drinking this now, with flipped Campari & Maraschino ratios, as suggested by Dan, and without the eggwhite. This smells nice due to the mint and orange bitters, and is pleasant enough, but I think it's a bit sweet, and not quite bitter enough to effect compexity in the drink. A pleasant harmony does arise from the pineapple, Campari and Maraschino, but I'd drop the simple to 1/2 oz or even 1/4, and I might either up the Campari in the drink (not the mix) or add more mint and muddle it first.

So here's the way I figure it. The infusion has a bit more than 1/2 oz of Maraschino in the 2 oz used, and coupled with 3/4 oz of simple, it's really sweet. If you count Maraschino effective as sweet as simple, 1/4 oz simple with the infusion gives you an equal parts sour. 

Updated notes to suggest reducing or omitting the simple and the suggestion to flip the Campari and Maraschino. This is one of those "interesting" recipes where the modified inauthentic recipe is probably better than the original for most peoples' taste.

Alrighty.... round 2: Dropped the simple out completely, used the egg white. This is much less sweet, but also not as textured. This is decent enough, but it's missing something. The mint does nothing as a garnish, as the egg white foam mutes most of the aroma of the cocktail. Frustrating.

For anyone who has tried this- is there really a benefit to adding the campari and maraschino to the gin when you start the pineapple infusion? I'd like to try this, but my concern is that if the spirit balance doesn't end up where I'd want it, it will be hard to adjust. I'm leaning towards just doing a pineapple-infused gin (or white rum) and adding the campari and maraschino to individual cocktails, unless the 4 ingredients infusing together really makes a difference. I'm thinking 4:2:1 gin:campari:maraschino if I do them all together, but I'm worried that still might be too much maraschino.

My guess is that pineapple-infused gin would work. I have made it with pineapple juice (fresh), but it wasn't the same -- still good, though. I do recommend swapping the ratios of the Campari and Maraschino, at least if you like Campari (which I think you do). I also don't bother with the egg white. It could be that with an egg white, you might need the simple syrup. I've found the egg white + acid = puckery astringent alum-like flavor, which sugar cures.

I started my gin, without the Campari and Maraschino. I'm trying a batch of pineapple-infused white rum as well. The swapped Campari and Maraschino ratio sounds much more appealing, so I'll definitely start there, thanks.

I made my pineapple infused gin and used 1 oz of it, .5 campari, .25 maraschino, .75 lemon, and no simple, and it was really good. I'll probably bump the campari up and the lemon down next time, but I like the way the pineapple, campari, and maraschino melded together without any one of them taking over. I think this would make a great drink for a summer party; I can see the flavors appealing to most people, but it is still different enough to be interesting.

I also tried this with a pineapple-kiwi shrub in place of lemon juice, and still no simple or egg white (made the shrub using Neyah White's cold process as described here with equal parts fruit, sugar, and vinegar http://www.seriouseats.com/recipes/2011/06/cold-processed-berry-shrub-r…), keeping the 4:2:1 gin:campari:maraschino ratio, with 2 oz of that to 0.5 oz of the shrub. I like this version much better than the lemon juice version, which is also very good. I started the shrub at the same time as the gin infusion, since I had a whole pineapple and too many kiwis laying around, so if you are going to plan ahead to infuse the gin, you might consider starting a shrub too, and see what you think.

Recipe revised from 1/4 oz to 1/2 oz each of triple sec and apricot liqueur.

Very nice recipe - I used Appleton Extra for the dark rum with 3/4 oz Giffard Abricot (which is amazing, BTW!) and 1/2 oz. Clement Creole Shrubb for the triple sec - close to perfection; I have never been a big fan of the Periodista - until now!

I really love this herbal, floral creation, thank you! I tried it with Yellow Chartreuse before I had Benedictine, which was also great. This is on my short list of absolute favorites.

Tastes like summer. I agree with comments of less lemon and easy on the Chartreuse. Will try shaken with egg white next time.

Interesting. I get a strong vanilla afternote. Complex and a little better than I expected. 4/5

Good as a Negroni-type drink with an equal part of Campari or Aperol.

Dan, I communicated with Sam who says the actual name of this drink is the Patois. Also, he never goes by Sam Lloyd Kinsey, but rather Samuel Lloyd Kinsey in full and Sam for short.

Tried this with Campari and found it needed an additional equal part of dry vermouth to tame the syrupy sweetness.

As FrogPrincesse points out on eGullet, my suggestion makes a drink very much like Allan Katz' Negroni riff the Rope Burn, which I've since added to the database: http://www.kindredcocktails.com/cocktail/rope-burn

Made with Campari, I too found it syrupy, but no more so than a Negroni, and balanced by the crazy aromas and flavors. Adding another part of dry vermouth sounds like a great idea, however, as I've found that doing that can often elongate and settle all-booze drinks that otherwise have too much going on.

Unrelatedly, I believe Stew's right about SLK's preferred name for this drink being Patois.

Adjusted the Cointreau quantity down from 3/4oz to 1tsp after thirtyoneknots noticed that the original used a lot less. This sounds like a much better drink to me

Because of the play on words "Whiskey & Weeski" and that "Weeski" was posted six years ago with no takers, I immediately decided to try this drink. That I've got Irish in me blood had nothing to do with it, no; that I love good Irish whiskey, well, that's another matter. Anyway, I tried the bloody drink, and there's not much I can say in it's favor, other than I rated it at 3.0 (a generous rating at that).

I used Bushmill Blackbush for the whiskey, but the Lillet Blanc really blanked out the taste of the whiskey--which surprised me because Blackbush is strong in its taste, but smooth going down. I think a change in the vermouth needs to be done: perhaps less, perhaps changing to Cocchi Americano, or to Punt e Mes. Regardless, I was not happy with the current recipe. After I gather me wits, I'm going to try it again, but use Cocci Americano and a smaller amount--maybe a "skinny" ounce or 3/4 oz. It just may be that Irish whiskey and vermouth are not good bedmates, if you get my drift. I'll keep you posted.

I thought the whiskey too prominent, and the orange and herbal notes too subtle.  Now, I did use Cocchi in place of Lillet, but I don't think that was the issue. I might change the proportions a bit next time.   

PDT book has this as 2 Whiskey, .75 Lillet, .5 Cointreau, 2 dash orange bitters. Cointreau is prominent, an maybe you could even cut it to .25, but I think this is a pretty good spec.

Had this again tonight. It's really a great cocktail. The Black Balsams adds quite a bit of complexity and depth and the grapefruit juice keeps it fresh and vibrant. Simply great. I can easily get Black Balsams in Boston. It's worth seeking out. My Latvian friend recommends aging it in the bottle for at least a year. Maybe I should put a few away for the future ;)

Added some El Guapo chicory/pecan bitters. Turned out really nice.

<br />Aptly named: It stings like the Green Hornet. Mostly because of the Green Chartreuse. I followed the recipe but found the Chartreuse to be overwhelming, and the Fernet Branca to be close behind.

I added about 1/2 oz more rye (Rittehouse 100) and added two dashes of Fee Bros Black Walnut bitters. I ended up with a 3.5 drink. Within the next week or so, I will use the following recipe: 2 oz Rittenhouse Rye 100, 1/4 oz Fernet Branca, 1/4 oz Green Chartreuse, and 2 dashes of Fee Bros Black Walnut Bitters. I would like to hear what others think about the amount of Green Chartreuse and/or Fernet Branca.

With this drink, personal taste may explain why I needed to make such major changes to end up with a decent drink. I believe the rye should be specified, however. Different ryes bring a different flavor to a drink, as does the rye's proof.

Too sweet for my taste. Might be the bitter lemon brand I used.Added a little lemon juice and a tiny amount of soda. Much better.

Dan, actually this sounds pretty yummy! Prunes have a bad rap, they are only dried plums and delicious properly dried. The Cynar and lime juice read like they hit the right notes, and I like the arrack and rye backbone. I'm gonna try this!

Just made it again tonight for the first time in a long time. Those little cans of prune juice have been littering up the refrigerator long enough. I tried it with both 1/2 and 1 full oz of prune juice and was happy with it as written. My wife didn't like it when I made it last time, but came around this time.

You are right prunes. A favorite ice cream of mine is "dried plum armagnac" from Lizzy's in Waltham, MA. Do you think it would sell as well a "prune brandy ice cream?"