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Ingredients
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Cocktail
Pineapple Gomme (makes ~6 oz, enough for 12 cocktails)
Garnish
Method
Pineapple Gomme
Combine and dissolve
In a small saucepan combine the pineapple juice, granulated sugar and water. Warm over low heat, stirring, until the sugar fully dissolves (do not boil).
Add gum arabic
Whisk in the gum arabic (or honey if using) until fully incorporated. Continue to gently warm for 2–3 minutes to help hydrate the gum arabic and slightly thicken the syrup.
Finish and cool
Remove from heat, stir in the vanilla if using. Let the gomme cool to room temperature, then transfer to a jar and refrigerate. Keeps about 2 weeks refrigerated.
Cocktail Assembly
Measure ingredients
In a cocktail shaker add 2 oz pisco, 0.75 oz amaro, 0.75 oz fresh lime juice, 0.5 oz pineapple gomme, 0.5 oz pineapple juice, and 2 dashes Angostura bitters.
Dry shake (optional)
For a silkier texture, if your gomme is a little viscous, give the mixture a quick dry shake (no ice) for 10 seconds to emulsify flavors.
Shake with ice
Add a generous scoop of ice to the shaker and shake vigorously for 12–15 seconds until the shaker exterior is cold and slightly frosted.
Double strain
Discard ice from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any particulates from the gomme.
Garnish and serve
Float the dehydrated pineapple wheel or rest a fresh pineapple wedge on the rim and finish with a small sprig of mint if desired. Serve immediately.