Author Notes
A friend and I were reconfiguring a classic sazerac while listening to Jimi Hendrix. Voodoo Chile came on the record player around the same time this magical combination was discovered. —Hi, I'm Brian
Ingredients
-
1
barspoon Absinthe
-
2 ounces
rye whiskey
-
1/2 ounce
pineapple syrup
-
2 dashes
orange bitters
-
1
minneola peel, or orange peel
Directions
-
To make the pineapple syrup, take a pineapple and juice it by skinning it, coring it, and cutting the flesh into chunks. Blend the pineapple until it's smooth, then strain through a fine mesh strainer. For every 1 cup of juice, mix in 1/2 cup of sugar until dissolved. Pineapple juice is already sweet and viscous, so you don't need as much sugar as you would for a simple syrup.
-
Give a thoroughly chilled rocks glass an Absinthe rinse and set aside.
-
Combine whiskey, syrup, and bitters and shake with ice.
-
Double strain into prepared glass. Garnish with minneola twist.
See what other Food52ers are saying.