When juiced in a high-speed juicer (or simply by hand and then whirred in the blender), pineapple is among the frothiest of fruits, making it an ideal candidate for the Garibaldi construction. Rather than Campari, the more gentian-forward génépy forms the base here—its bitter, herbaceous qualities countered by pineapple’s inherent sweetness. With its alpine-meets-tropical profile and fresh-pressed fluffiness, this reads like a breakfast-ready Chartreuse Swizzle.
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