Pineapple and Chilli Cocktail - Recipe by Naught Distilling

Ingredients

12.5mL Naught overproof gin
7.5mL Patron Silver tequila
7.5mL Ancho Reyes
10mL pineapple liqueur, spiced
40mL fresh pineapple juice
2.5mL lemon juice
15mL oat milk

Method

Sous vide 500mL Pineapple Liqueur with 160 g jalapeño, 16 g cinnamon, 32 juniper berries lightly crushed, 16 star anise, 32 cloves and 40 g of discarded mint stalks.

Add all ingredients to a container, stir and allow to curdle (5 minutes). Pour a small amount into a coffee filter and allow the whey to settle at the bottom of the filter and pour rest of the mix gradually through. Take first liquid and pour back through filter. Make sure cocktail is clarified.

This will result in a brilliantly bright and complex cocktail. Make in large amounts to share with friends.

Garnish with a tajin-dusted dehydrated pineapple.

Recipe provided by Naught Distilling