“Pineapple and mint is always such a great combination,” says Julia McKinley of the key flavors in her contemporary take on a sour. “That’s definitely a tiki influence,” she says, citing similarities between this drink and the Missionary’s Downfall. In place of a rum base, however, McKinley opts for a split between tequila and a particularly floral blanco vermouth that complements the grassy notes of the agave spirit while lowering the overall ABV. For the sweetener, McKinley relies on a honey-créme de menthe mixture bolstered by pineapple gum syrup. “Pineapple can just be such a multiplier of flavors,” she says. “It links things together in a really beautiful way.”
Julia McKinley, Young American | Chicago
- 1 1/2 ounces blanco tequila, preferably Pueblo Viejo
- 1 ounce blanco vermouth, preferably La Pivón
- 1/2 ounce pineapple gum syrup, preferably Small Hand Foods
- 1/2 ounce lime juice
- 1/4 ounce honey-mint sweetener (2:1, honey:créme de menthe)
- 1 lime wedge
- 4 mint leaves
Garnish: mint bouquet
- In a shaker tin, add the mint and lime wedge and muddle.
- Add the remaining ingredients and shake with ice.
- Strain into a rocks glass over ice.
- Garnish with a large mint bouquet.