Cocteau Limonade Recipe

Make smoked pineapple

Place the pineapple chunks on a heat-safe tray. Using a smoking gun or grill, lightly smoke the pineapple for 2–4 minutes until aromatic but not charred. If you don't have a smoker, briefly torch the surface for a faint caramelized note or grill on medium heat for 2–3 minutes per side.

Prepare vanilla pineapple syrup

Combine the smoked pineapple chunks, granulated sugar, and water in a small saucepan. Split the vanilla bean lengthwise and scrape seeds into the pan; add the pod as well (or add 1/2 tsp vanilla extract if using). Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 6–8 minutes to extract pineapple flavor. Remove from heat and let cool 20 minutes.

Strain the syrup through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Discard solids. This yields the vanilla-infused smoked pineapple syrup used in the cocktail. Refrigerate if not used immediately.

Combine base ingredients

In a shaker, add the gin, gentian liqueur, 0.75 oz smoked vanilla pineapple syrup, and fresh lemon juice. If using egg white, add 0.5 oz egg white now for a silky texture.

Dry shake

Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and integrate aromatics. This builds a frothy body.

Wet shake

Add ice to the shaker and shake again vigorously for 10–15 seconds until well chilled.

Strain into glass

Place one large ice cube (or 2–3 large cubes) in a chilled highball or Collins glass. Double-strain the shaken mixture over the ice to remove any small solids and ensure a smooth texture.

Top with tonic

Gently top the cocktail with 3 oz light tonic water, pouring slowly over the back of a spoon if desired to preserve the foam from the shake.

Garnish and finish

Float a dried gentian flower on the foam or surface as the signature garnish. Add the smoked pineapple wheel or wedge on the rim and a lemon twist if desired. Serve immediately.