This story is published in partnership with Diageo Reserve World Class, which supports hundreds of thousands of bartenders through its training and advocacy program. For this World Cocktail Day, on May 13th, World Class surveyed top bartenders around the globe—including World Class Bartender of the Year, Kaitlyn Stewart—on the most popular cocktails being ordered in their bars today; to see the results, click here.
This drink from Kaitlyn Stewart was inspired by sustainability and synergy between bar and kitchen. “We work closely with the kitchen, so if I’m taking mint and only need the leaves, I can give them back the stems and they can use it in a stock. If they’re juicing something and have leftover pulp, I can use that in syrups,” she says.
In this cocktail, pineapple kasu meets pineapple gomme, bitters and rejuiced lime husks, for a refreshing tropical drink served in a recycled pineapple can.
Garnish: 2 pieces of dehydrated pineapple, pinch of grated black lime, 3 pineapple leaves
Combine all ingredients in a mixing tin and shake.
Fine strain into chilled recycled pineapple juice can over ice.
Garnish with black lime, dehydrated pineapple and pineapple leaves.
Pineapple Kasu: 2 cups fresh pineapple juice
1/2 cup kasu
Combine fresh pineapple juice with kasu. Blend together in a thermomix or blender until smooth. Bottle and store in the fridge.
Pineapple Pulp Gomme: 2 cups fine white sugar
2 cups filtered water
1 cup pineapple pulp (the by product from juicing the pineapple)
In a sauce pot, combine sugar and water. Add in pineapple pulp. Bring to a simmer. Let cool, then train out the pulp.
Lime Husk Juice: lime husks
fine white sugar
Using the lime husks from after juicing, put them into a container and cover with fine white sugar. Cover the container with plastic wrap and let sit over night at room temperature. The next day squeeze out as much excess juice as possible and strain the liquid into a bottle.