Ingredients:
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2 oz. Pineapple infused rye whiskey
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1 oz. Banana Liqueur (we used Giffard Banane de Brasil)
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½ oz. Orgeat or cinnamon syrup
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½ oz. Lime juice
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2 dashes nutty bitters*
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Crushed ice
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Pineapple (for garnish)
Directions:
Combine infused rye, banana liqueur, orgeat or cinnamon syrup in your Hybrid Cocktail Shaker.
Add ice and shake to chill.
Strain into a Hybrid Cocktail Glass over crushed ice.
Add bitters & garnish with pineapple fronds and a pineapple ball.
Notes:
* Take a Hike bitters by Remedy Cocktail Co and Black Walnut Bitters are both good options.
To infuse Rye with pineapple: Combine 3 cups high-proof Rye Whiskey (100 proof or higher) with 1 cup fresh pineapple in a large glass carafe. Place in the refrigerator for two days. Strain out solids and keep infused rye refrigerated for up to 2 months. Note: we used a higher proof rye for the infusion, so the pineapple didn't make the spirit too sweet.
If you're out of orgeat or you haven't acquired a taste for the nutty flavor profile of that syrup, cinnamon syrup is a delicious alternative. Earlier this year we shared a simple cinnamon syrup recipe when we made our Forbidden Fruit Recipe.
