Hawaiian (by Thad Vogler)
Ingredient
- 1 1⁄2 oz Calvados / apple brandy / straight applejack
- 1⁄2 oz Yellow Chartreuse
- 1⁄2 oz Lime juice
- 1⁄4 oz Monin Pineapple Syrup
- 1⁄4 oz Pineapple juice chilled
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Glass:
Photographed in an Urban Bar Plain Retro Coupette 15cl
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- Prepare garnish of pineapple wedge.
How to make:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with pineapple wedge on rim.
Review:
Apple brandy forms the backbone to this tropical fruity delight, made special by a hint of herbal complexity.
The above recipe uses a 2:1 pineapple syrup, so if you use a 1:1 homemade syrup, you'll need 15ml (½oz) to achieve the same balance. When made with commercially available pineapple syrup, this herbal fruity cocktail pops but if you can be faffed to make pineapple gum syrup, then you'll experience more rounded fruitiness.
History:
Adapted from a recipe created in 2014 by Thad Vogler at bar Trou Normand in San Francisco, California, USA. Thad's original recipe calls for homemade pineapple gum syrup instead of the pineapple juice and syrup combo.
Nutrition:
One serving of Hawaiian (by Thad Vogler) contains 191 calories
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