Cocktail

RAWDON FEELS WITH TONIC WATER

• 0.75 oz reduced The Great Jamaican Spicy Pineapple
• 1.5 oz Cirka Vodka Terroir
• 5 oz Prosecco
• 0.25 oz pickled beet brine
• 2 slices pickled beets, muddled
• ¼ cup granulated sugar
• 1 lemon

To make the reduced Spicy Pineapple syrup:
Pour 500 ml of The Great Jamaican Spicy Pineapple in a small saucepan. Bring to a boil over high heat. Add 1/4 cup of sugar. Let simmer over medium heat for 15 min. Let the syrup cool.

In a shaker, add all ingredients, except the Prosecco. Shake and fine strain into a champagne glass. Add the Prosecco. Zest lemon using a zester and gently curl it into a twist. Place lemon twist over the glass as garnish.

Photo: Duo-Tang Studio
Cocktail: Elise Sergerie