Threat Of Joy Recipe
gin, caramelized pineapple syrup, amaro, grapefruit liqueur, lemon
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Ingredients
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Cocktail
Caramelized Pineapple Syrup (makes ~12 oz / 360 ml)
Method
Caramelized Pineapple Syrup (prepare first)
Caramelize pineapple
Heat a medium skillet over medium-high heat. Add the chopped pineapple in a single layer and cook without moving for 2–3 minutes until good color forms, then stir and cook another 2–3 minutes until pieces are golden and some edges are caramelized.
Add sugar and butter
Reduce heat to medium. Push pineapple to one side, add the butter and sprinkle the granulated sugar over the pineapple. Stir so the sugar melts and coats the fruit. Continue cooking 2–3 minutes until the sugar has dissolved into a glossy, caramel-like coating and pineapple smells deep and jammy.
Simmer into syrup
Add the 1/2 cup water, bring to a gentle simmer, and stir, scraping up browned bits. Let simmer 6–8 minutes until syrup thickens slightly and fruit breaks down. Stir in 1 tsp lemon juice and a pinch of salt, then remove from heat and cool 5–10 minutes.
Strain and store
Working over a bowl, press the cooked pineapple through a fine-mesh sieve with the back of a spoon to extract as much liquid as possible. Discard solids or reserve for other uses. Transfer syrup to a clean jar; cool completely and refrigerate. Syrup will keep 10–14 days refrigerated.
Cocktail Assembly
Measure and combine
In a cocktail shaker filled with ice, add 2 oz gin, 0.75 oz amaro, 0.5 oz grapefruit liqueur, 0.5 oz fresh lemon juice, and 0.75 oz caramelized pineapple syrup.
Shake
Shake vigorously for 12–15 seconds until the shaker is cold and well-diluted (this both chills the drink and integrates the syrup).
Double strain
Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and fine mesh strainer to remove small ice shards and any remaining pulp from the syrup.