Pineapple is in season and on sale, so I’ve been infusing Tito’s with fresh pineapple for 2 weeks and this lovely infusion is ready for a cocktail.
I don’t know about you but when I think of paring pineapple, ginger is a great choice and because my husband and I have spent a lot of time in South East Asia, I’m going to spice it up a bit. Although I can find Thai chili’s at my local market, they don’t seem to have the same heat as the chili peppers in Thailand. Today to simplify things, I’m using a jalapeño.
3 oz Pineapple infused vodka
1 oz Domaine de Canton
1 bar spoon simple syrup
1/2 teaspoon fresh lime juice
1 coin jalapeño
Lightly muddle jalapeño coin and simple syrup cocktail shaker. Add ice, vodka and Domaine de Canton shake to chill. Strain and pour into chilled sugar rimmed martini glass.