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In Bruges

Pineapple, hibiscus-infused gin and a light Belgian-style saison ale combine to make a deliciously crisp, fruity and floral summer sipper.

1 1/2 oz. hibiscus-infused gin (see below)
3/4 oz. pineapple syrup
3/4 oz. fresh lemon juice
Belgian-style saison ale
Tools: shaker, strainer
Glass: Collins
Garnish: pineapple leaf

Combine all ingredients except the beer in a shaker with ice, shake to chill, then strain over fresh ice in a Collins glass. Top with beer and garnish.

Hibiscus-infused gin: Place a large handful of dried hibiscus flowers in a 750-ml. bottle of gin and let sit for 24 hours, shaking or swirling occasionally. Strain out all solids when gin looks like red wine.

Alex Smith, Honor Bar, Emeryville, California

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