This zero-proof cocktail is a long, cool drink that’s fruity and spicy, with a beautiful balance of sweetness and acidity, and a surprisingly deep complexity for a drink without a spirit base.
• 3 oz (90 mL) brewed white-pomegranate tea (available from Lucas Teas in Squamish)
• 1 oz (30 mL) pineapple shrub (recipe follows)
• ½ oz (15 mL) lime juice
• ½ oz (15 mL) grenadine
• Dash pineapple juice
• Dash rosewater
Place all ingredients, except rosewater, in a cocktail shaker. Add ice and shake for 10 seconds. Pour the mixture into a tall glass and top with crushed ice. Finish with a few dashes of rosewater and, if you like, garnish with a sprig of mint and a fresh pineapple slice. Serves 1.
• 1 ½ cups (375 mL) fresh pineapple (peels included), chopped
• ¾ cup (180 mL) sugar
• ¾ cup (180 mL) good-quality apple cider vinegar
• 3 to 4 crushed Thai chilies (optional)
Place chopped pineapple and sugar in a large glass jar, and shake until pineapple is evenly coated. Refrigerate overnight.
The next day, add apple cider vinegar and crushed chilies (if using) to the jar. Lightly shake ingredients together. Place in the fridge for at least a week to develop flavours, removing every couple of days to lightly shake.
Remove shrub when your desired flavour has been developed, adding more sugar or vinegar if lacking sweetness or acidity. Fine-strain into a squeeze bottle before use.
Makes about 1 cup (250 mL).
–by Dave Warren, bar manager, the Salted Vine Kitchen + Bar