Air Conditioned Eden

Adapted by StarChefs.com
July 2020
Yield: 1 cocktail

INGREDIENTS:

Pineapple Vermouth:
1 quart coarsely chopped pineapple
500 milliliters Dolin blanc vermouth
500 milliliters Dolin dry vermouth
To Assemble and Serve:
½ ounce Rhum JM 100 proof blanc rhum agricole
½ ounce Monkey 47 gin
1 dash Bitter Bangkok Betty Thai spice bitters

METHOD:

For the Pineapple Vermouth

In a nonreactive container, macerate pineapple in vermouth for 5 days; strain. 

To Assemble and Serve

In a pitcher with ice, stir to combine rhum, gin, bitters, and 2 ounces Pineapple Vermouth. Strain into chilled Nick & Nora glass.