Pineapple Hustle No. 6

Ingredients

• 50 ml Pineapple gin
• 30 ml Lime juice
• 20 ml Caramel syrup
• 5 ml Ginger syrup
• 3 dashes Pineapple bitters, or Peychaud's
• Pineapple foam
• Flaky salt

How to make it

1. Shake all ingredients with ice and strain into a glass. Top with the pineapple foam and flaky salt.
2. At the club the mixologist made both syrups himself: a ginger syrup and a caramel syrup on muscovado sugar, and he used the ginger syrup in the foam instead of plain simple syrup.
3. He used half the sugar in the foam, and pineapple juice instead of pineapple essence.
4. The pineapple was roasted in pieces on a tray at 200 °C.
5. The gin was infused for about 24 hours; the oven step in the original was skipped.

Pineapple gin

• 1 Pineapple
• 2 bottle Gin

1. Roast the pineapple flesh without the skin in the oven, in smaller pieces, for about an hour until it takes on a deep colour.
2. Put the roasted pineapple in a jar with the gin and the pineapple skin. Seal the jar and keep it in the oven overnight at 55 °C.
3. Strain and let it cool.

Pineapple foam

• 300 ml Simple syrup
• 4 Egg whites, or aquafaba
• 20 ml Pineapple essence

1. Charge in a cream siphon with two chargers.

Pineapple juice works instead of the essence, but the foam does not hold as long.

Source: DinVinguide