Created by: Chris Chamberlain, Lead Mixologist at Elixir Craft Cocktails, and National Beverage Development Manager at E&J Gallo Spirits.
1 ounce Jura Superstition single malt Scotch whisky
1 ounce New Amsterdam pineapple vodka
1/2 ounce fresh pressed lime juice
1/2 ounce homemade tropical orgeat syrup (see recipe, page 00)
3 ounces East Imperial Momasa ginger beer
Pineapple fronds, and a dried pineapple ring, dusted with powdered sugar, for garnish
- Add the ingredients into a copper mug, and stir together with a bar spoon.
- Top the mixture off with crushed ice, and garnish with a couple of pineapple leaves and a dried pineapple ring, dusted with powdered sugar
Homemade Tropical Orgeat:
Soak two cups of sliced raw almonds (not salted or blanched) in water for 30 minutes. While almonds are soaking, cut one banana into slices, and sautee/brulee in a sauce pan with butter, and one ounce of E&J VSOP brandy. Once caramelized, remove and allow to cool. After 30 minutes, strain almonds and add to a food processor with the caramelized banana slices. Pulverize into a breadcrumb-like consistency. Add two cups of this mixture to a fresh bowl, with two and a quarter cups of fresh water. Let sit for four to six hrs, stirring occasionally. After time has elapsed, double strain out the liquid into a fresh sauce pan. Add a sliced Madagascar vanilla bean, one ounce of E&J VSOP brandy, a teaspoon of orange flower water, and two cups of sugar. Stir the mixture on a low heat until all ingredients combine. Double strain the now created orgeat into a container, and allow to cool before use.
I was traveling through Scotland, exploring the idea of Scotch, and I cam across this obscure building, called the Dunmore Pineapple, that has this huge pineapple-shaped cupola on top of it. The juxtaposition of having pineapple and tropical identity in the north sea of Scotland just seemed so obscure to me, so it seemed like a great inspiration for a Moscow Mule.