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Fresh pineapple, ginger and aquavit spice up this summery beer cocktail.
6 oz. Blanche de Bruxelles, or other Belgian witbier, chilled
3/4 oz. pineapple-infused aquavit (see below)
3/4 oz. fresh lime juice
1/2 oz. fresh ginger syrup (see below)
Ice cubes
Tools: shaker, strainer, barspoon
Glass: pilsner
Garnish: lime wedge
Pour beer over 1–2 large ice cubes into a pilsner glass. In cocktail shaker combine remaining ingredients and shake with ice cubes. Slowly strain into the glass and gently stir to combine. Garnish.
For the pineapple-infused aquavit:
Peel and core 1/2 of a ripe pineapple and cut into 2-inch chunks. Combine pineapple and 1 750-ml bottle of aquavit in a large glass jar and cover. Infuse for 4 days, shaking once daily. Strain through a chinois strainer and press on the fruit to extract juices. Funnel the infused aquavit through two layers of cheesecloth into a clean glass bottle. Will keep refrigerated for up to 2 weeks.
For the ginger syrup:
Run a 4-inch piece of fresh ginger root through a juice extractor, or chop into slices and push through a clean garlic press. Measure volume of juice and pour into a blender. For every 1 oz. of ginger juice add 1/4 cup of superfine sugar. Blend until sugar has completely dissolved. Pour into a clean glass bottle and keep refrigerated for up to 2 weeks.
Katie Stipe, Vandaag, New York City
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