If I was ever going to describe this drink in one word, it would be “ohmygod.” I’d recommend enjoying it on a humid summer day while sitting in a rocker on your screened porch while your bloodhound Buster pants quietly.
Or you know, it’d probably be just as good sitting on your kitchen floor sobbing about long lost lovers.
Pineapple Julep with Ginger
1.5 oz. bourbon
.5 oz. simple syrup
Start by preparing simple syrup and the pineapple. You’ll need 3 wedges without the peel and one with, for garnish.
I usually use a small amount of pineapple at a time and save the rest for later. I do this by cutting off the top of the pineapple and (leaving peel on) slice 1/4 inch discs off at a time. For one drink you’ll only need one disc. Once you’ve sliced a disk off of the fruit, cut it in 6 wedges. Cut the peel off of three of the wedges.
Put the syrup, pineapple and 4-5 mint leaves in your shaker and muddle. While muddling, remember that it’s not necessary to pulverize the mint. The mint should be bruised, but mostly in tact. The pineapple will break up easily.
Add the bourbon and plenty of ice and shake the hell out of it. Then strain it into a collins glass over large ice cubes (you’ll have to use a cocktail strainer or a julep strainer here). Then stir it until the glass is very cold. The shaking makes it cold, then stirring it again can make it even colder.
At this point, you should have a little extra room in your collins glass. Top with ginger beer and gently stir it in. Cut into one of the peel-on pineapple wedges and position it on the edge of the glass. Add a sprig of mint.
PARTY HOSTS BEWARE: This drink will disappear quickly down your guest’s throats. Prep plenty of pineapple and wash plenty of mint in advance.