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.”
Brittney Olsen | Los Angeles
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- 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
- 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.
- Pour into a collins glass, filled with crushed ice, and garnish with a pineapple frond and a cherry.
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.