The Pineapple Cocktail - Recipe by Amell Jiang

Ingredients

45mL rose gin
15ml green Chartreuse
60mL pineapple juice
20mL lemon juice
15mL honey
120mL almond milk
4 mint leaves
90mL tepache to top up

Method

Remove and keep the skin and leaves from the pineapple aside, squeeze the pineapple fruit to juice.

Mix gin, green Chartreuse, pineapple juice, lemon juice, honey, almond milk and mint leaves into a large container and let it sit in the fridge for 24 hours. Then, use the filter to clarify the mixes to have a clear liquid.

Tepache – mix pineapple skin and leaves, 2 cups of sugar, 2 cinnamon sticks, then fill up with water in a 1L container.

Use the lemon juice to brush the wine glass then soak with lemon peel ground powder.

Shake and fine strain the clarified portion into a wine glass then top up with Tepache.

Garnish with caramelised pineapple cubes, pineapple and mint leaves.

Recipe provided by Collins Kitchen