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
1⁄4 oz Coconut liqueur, Clément Mahina Coco
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.
Curated; changed 'rum' to 'gin' in notes to match ingredient list