Pineapple & Fig Leaf Recipe

Make caramel base

Place the granulated sugar and 2 tbsp water in a small, heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring and let it simmer. Watch carefully as the sugar turns amber — swirl the pan gently to even the color. This should take 6–8 minutes.

Deglaze and finish

When the sugar is a deep amber (not burned), remove from heat and carefully whisk in the tepache or pineapple vinegar (it will sizzle). Return briefly to low heat if needed to incorporate. Whisk in the butter and a pinch of sea salt until smooth. Let cool to room temperature. Transfer to a jar — yields about 6 tbsp (0.5 oz per cocktail). Store refrigerated up to 2 weeks.

Chill a coupe or rocks glass by filling with ice and water, or place in freezer for a few minutes.

Add ice to a cocktail shaker until 3/4 full.

Pour in white rum (2 oz), fig leaf liqueur (1/2 oz), fresh pineapple juice (1 1/4 oz), fresh lime juice (1/2 oz), coconut cream (1/2 oz), and tepache vinegar caramel syrup (1/2 oz).

Add 2 dashes of Angostura bitters into the shaker. These add aromatic depth to balance the sweetness and vinegar note.

Dry-shake (without ice) vigorously for 10–12 seconds to emulsify the coconut cream and create a silky texture.

Add ice to the shaker and shake hard for 12–15 seconds until very cold and the shaker is frosty.

Discard ice/water from the chilled glass and double-strain the cocktail into the glass using a Hawthorne and fine mesh strainer to remove ice shards and pulp for a smooth finish.

Brush the rim of the glass lightly with a tiny amount of the tepache vinegar caramel (optional) and dip or sprinkle toasted coconut flakes onto the rim or directly onto the foam of the cocktail for a coconut accent.

Skewer a small pineapple wedge and place it on the rim. Tuck a washed edible fig leaf or a small fig leaf behind the wedge (if using). Add a micro mint or mint sprig atop the garnish for aroma.

Serve immediately. Note aroma: before sipping, invite the guest to inhale the fig leaf/mint for a bright, green note that complements the fig leaf liqueur and tepache caramel.