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

Adapted by StarChefs | June 2020

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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