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My Shrub’Rona is summer time in a glass, that includes pineapple and mint. (Picture by Jeff Harris)
This drink was created by Amanda Phelps, lead bartender at Frannie & The Fox in Charleston, S.C. “This cocktail is certainly a porch sipper,” Phelps says. “It’s creamy on the mouthfeel, extraordinarily approachable for the non-whisky drinker, and the Licor 43 provides stunning aromatics and depth to the cocktail.”
INGREDIENTS
- 1½ oz. Nikka Coffey Grain (or different Japanese grain whisky)
- ¾ oz. pineapple-mint shrub (recipe beneath)
- ½ oz. Licor 43
- Mint leaf for garnish
DIRECTIONS
Mix all elements in a cocktail shaker with ice. Onerous shake for 8 to 10 seconds. Double pressure right into a rocks glass with a big dice. Garnish with mint leaf.
Do that: Use the shrub in lemonade or coconut water.
- Pineapple-Mint Shrub
1 complete pineapple, peeled and cubed - 3-4 contemporary mint stalks
- 2 cups sugar
- 2 oz. water
- 2 oz. white distilled vinegar
Place pineapple and mint in a deep bowl. Steadily add sugar, toss to coat the pineapple and mint (it’s possible you’ll not use all 2 cups). Cowl with a kitchen towel and safe with a rubber band. Steep for 8 to 12 hours. Pressure the liquid right into a mason jar. Add water, then slowly add vinegar, to style. Preserve refrigerated in a sealed jar for as much as six months
