1 ½ oz Calvados
½ oz Amber rum
1 dash Pastis
¾ oz pineapple syrup, recipe follows
½ oz fresh lemon juice
2 oz Champagne or bubbly wine
1 dash of bitters
Add ice to a shaker.
Measure and poor ingredients into shaker and shake!
Strain the drink then add some of the ice.
Top with lemon zest and grated fresh nutmeg, if desired.
Serve with Olive + Gourmando’s Spicy Nuts.
Yield: 1 liter
¼ of a pineapple cut into rings and grilled
2 cups boiling hot water
2 cups of white sugar
– Boil water with grilled pineapple.
– Once boiling, add 2 cups of sugar. Simmer until sugar has dissolved
– Strain all ingredients and store up to 14 days in a refrigerator.
To purchase this month’s CHEF’S BOX, head over here.