This was the first ever cocktail to get on the menu when NOPI opened. It was created by Niall Downey, who was living with Scully at the time. The cloves make it particularly well suited to festive parties. Its constant presence on our menu, however, hints at its suitability for drinking throughout the whole year.
You’ll make more of the pineapple purée than you need, so you can either freeze the remainder in batches, to be re-used when needed, or eat it as a delicious purée, swirled into semi-whipped cream or spooned on top of some plain yogurt for breakfast. The remaining clove syrup can be kept in the fridge for a few weeks or frozen for longer.
Reprinted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.