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recipe c Threadneedle

Photo by Ed Anderson

Threadneedle

Cooling Pimm’s meets with summery splashes of pineapple, gin and brandy in this summery sipper.

 

1 1/2 oz. Pimm’s
1/2 oz. brandy
1/2 oz. gin
1/2 oz. pineapple syrup*
Tools: mixing glass, barspoon
Glass: rocks
Garnish: lemon twist

Combine all ingredients in a mixing glass and stir with ice. Strain into an ice-filled glass and garnish.

 

For the pineapple syrup: In a large saucepan over medium-high heat, combine 8 cups of water and 4 cups of granulated sugar and stir until the sugar dissolves. Remove from the heat at stir in 1 whole, ripe pineapple (peeled and sliced into rounds). Cover and refrigerate for 12 hours, then blend and strain into a clean glass jar. Add kosher salt, to taste, and keep refrigerated for up to 2 weeks.

 

Reprinted with permission from The Big Flavor Grill by Chris Schlesinger and John Willoughby


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