Air Conditioned Eden
Pineapple-Infused Monkey 47 Gin, Bianco and Dry Vermouths, and Agricole Rhum
Bartender Ryan Lotz of Traveler Street Hospitality | Boston
Yield: 1 Cocktail
INGREDIENTS:
Pineapple Vermouth:
1 quart coarsely chopped pineapple
500 milliliters Dolin blanc vermouth
500 milliliters Dolin dry vermouth
To Assemble and Serve:
½ ounce Rhum JM 100 proof blanc rhum agricole
½ ounce Monkey 47 gin
1 dash Bitter Bangkok Betty Thai spice bitters
METHOD:
For the Pineapple Vermouth:
In a nonreactive container, macerate pineapple in vermouth for 5 days; strain.
To Assemble and Serve:
In a pitcher with ice, stir to combine rhum, gin, bitters, and 2 ounces Pineapple Vermouth. Strain into chilled Nick & Nora glass.
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