2 Dash Saline Solution
- 1 oz 15-yr-old Brandy
- 1 oz Grilled-pineapple Genever
- 1 Dash Bitter Truth Aromatic Bitters
- 0.5 oz Amaro Nonino
- 0.5 oz Brown Rice Syrup
Stir in a mixing glass, strain into a rocks glass with an ice block and add a lemon twist discard.
Brown Rice Syrup: Make a strong brew of Genmicha tea in hot water. Take the tea and make a 1:1 simple syrup while the tea is still hot.
Grilled Pineapple Genever: Remove skin from pineapple and cut into pieces by width. Grill the pineapple on both sides. Once the pineapple is slightly charred, remove from heat. One pineapple is good for 4L of Genever. Let sit for 12 hours until straining off the pineapple.
Recipe by Jillian Vose, Dead Rabbit, Volume 4.3, 2017