In this Pendennis riff, Phoenix bartender Jason Asher deploys a pineapple-jacked gin, a rapid infusion technique inspired by historic applejack production that simply requires frozen fruit to come to temperature in the spirit or liqueur of choice.
- 2 ounces pineapple-jacked gin, preferably St. George Terroir (see Editor's Note)
- 1/2 ounce apricot liqueur, preferably Giffard
- 1/2 ounce IPA syrup (1:1, IPA:sugar)
- 3/4 ounce lime juice
- 1 dash Peychaud's Bitters
- Combine all ingredients in a shaker tin with ice.
- Shake until chilled.
- Strain into a chilled coupe or cocktail glass.
1 pound individually quick-frozen pineapple chunks
1 liter gin, preferably St. George Terroir
Combine ingredients and let sit for 24 hours at room temperature. Strain the mixture, lightly pressing the fruit to extract as much flavor as possible. Bottle and store.