Pineapple and Mint with Bourbon
Makes one cocktail
This cocktail is a mix of bright summer flavours and warming bourbon. If fresh pineapple is available, core, peel, cut into slices, and throw them on the grill for a few minutes on each side. Chop, then muddle one ring of grilled pineapple in the shaker before adding the mint. This will add another depth of flavour. And if bourbon isn’t up your alley, try replacing it with dark rum.
3–4 mint sprigs for the glass, plus 10 mint leaves
2 oz pineapple juice (Ceres is a great one)
2 oz bourbon (I recommend Bulleit or Maker’s Mark)
½ oz simple syrup (see recipe below)
1 oz fresh lemon juice
mint sprig for garnish
Fill a rocks glass with ice and mint sprigs.
Place the mint leaves in a cocktail shaker or a large Mason jar. With a muddler or a wooden spoon, tap the mint gently to bruise it, but do not break it. Add the pineapple juice, bourbon, simple syrup, lemon juice, and lots of ice. Cover and shake until very cold, about 20 seconds.
Strain the cocktail through a fine sieve into the prepared glass. Garnish with the mint sprig.
1 cup granulated sugar
1 cup water
In a small pot bring sugar and water to a soft boil over medium-high heat. Stir constantly until the sugar has completely dissolved, 1 to 2 minutes. Remove from heat and let cool completely. Syrup will keep in a sealed jar in the refrigerator for up to 2 weeks.
OPTION: If you would like this to be a non-alcoholic drink, simply omit the bourbon. Once you’ve shaken the ingredients, strain into the prepared glass and top with soda water to taste.