Fresh Hipa Miner's Gold Recipe

Prepare honey-ginger syrup

If you don’t have honey-ginger syrup ready, make it: combine 1/2 cup honey, 1/2 cup water and 2 tablespoons peeled, grated fresh ginger in a small saucepan. Warm gently, stirring until honey dissolves, simmer 3 minutes to infuse. Cool and strain out ginger. Store in refrigerator. (Yields about 1 cup; use 3/4 oz for one cocktail.)

Add 2 oz blanco tequila, 0.75 oz fresh lime juice, 0.75 oz honey-ginger syrup, 0.5 oz Yellow Chartreuse and 0.75 oz fresh pineapple juice into a cocktail shaker.

Add 2 dashes Angostura bitters to the shaker.

Fill the shaker with about 1 cup of ice. Seal and shake vigorously for 12–18 seconds, until the shaker is very cold and you feel a good frost on the outside.

Set a rocks or coupe glass on the counter. If salting the rim: run the lime wedge around the glass rim, then dip the rim into the 0.25 tsp fine-grain sea salt spread on a plate. Discard the lime wedge used for rimming.

Double-strain the cocktail into the prepared glass over fresh ice (if serving on the rocks) or without ice for a neat presentation. Double-strain (through a Hawthorne and fine mesh) to remove any small ice shards and pulp from the pineapple and ginger syrup.

Garnish with a dehydrated pineapple wheel or a fresh pineapple wedge perched on the rim and a sprig of fresh mint lightly slapped between your palms to release the aroma, then tucked into the drink.

Give the finished cocktail two short aromatic sprays (hover the mint over the glass and clap once) and serve immediately.