Pineapples out of season? No problem. This makeover of a Jerry Thomas original swaps in two barspoons of pineapple preserves, making it easy to mix any time of year. It’s the Pineapple Julep.
1 1/2 oz. genever
1/2 oz. raspberry syrup
2 barspoons pineapple preserves
1 lemon wedge
1 orange wedge
1 oz. sparkling wine
Tools: muddler, shaker, strainer
Garnish: pineapple wedge, fresh raspberries and sprig of fresh mint
Muddle the citrus with syrups in a shaker tin. Add the genever, shake with ice and strain into a julep cup. Add crushed ice and top with sparkling wine. Garnish with a pineapple wedge, fresh raspberries and mint.