New Dawn

Brittney Olsen | Los Angeles

Pineapple is not the most common ingredient to combine with gin, but in concert with jasmine tea and vermouth, its sweetness is dried out in a way that highlights the citrusy botanicals in Plymouth Gin. Although gin is often ignored as a beach-friendly libation, explains Brittney Olsen, “If I were on vacation, rolled out of bed, and jumped into a hammock, this is the cocktail I would want in my hand immediately.”


Serving: 1

  • 1 1/2 parts Plymouth Gin
  • 3/4 part blanc vermouth
  • 3/4 part pineapple juice
  • 1/2 part jasmine tea syrup (see Editor's Note)
  • 1/4 ounce lemon juice
  • 2 dashes yuzu bitters

Garnish: pineapple frond, cherry

  1. Combine the liquid ingredients in a cocktail shaker with one ice cube and shake vigorously until the ice is melted and all the ingredients are incorporated.
  2. Pour into a collins glass, filled with crushed ice, and garnish with a pineapple frond and a cherry.
Editor's Note

Jasmine Tea Syrup:
1 part sugar
1 part water
1 jasmine tea bag

In a small saucepan over medium-high heat, mix together the sugar and water and bring to a boil, stirring occasionally, until the sugar has dissolved. Remove from the heat, add the jasmine tea bag, and let steep for 5 minutes. Remove the tea bag and discard. Store in an airtight container in the refrigerator for up to 2 weeks.