This zero-waste cocktail created by Royal Dinette’s bar manager Kaitlyn Stewart helped her win Diageo World Class Bartender of the Year 2017. It uses all parts of the pineapple, including the skin, pulp and tops.
Dash of absinthe
1.5 oz (45 mL) Tanqueray No. 10 gin
0.5 oz (15 mL) junmai (cloudy) sake
1/2 lime husk
0.5 oz (15 mL) pineapple syrup (see note)
1 oz (30 mL) pineapple kasu (see note)
Dash of Bittered Sling Lem-Marrakech bitters
Pinch of sea salt
Rinse an old-fashioned (rocks) glass with absinthe. Put remaining ingredients in a cocktail shaker with ice and shake well for 10 to 12 seconds. Strain into the prepared glass, add ice and garnish with dehydrated pineapple slices. (Alternatively, you can serve it as Stewart did in Mexico, in a recycled pineapple juice tin and garnished with pineapple tops.) Serves 1.
To make pineapple syrup: Combine 2 cups (500 mL) sugar, 1 cup (250 mL) water, 1 cup (250 mL) pineapple chunks and 1 oz (30 mL) pineapple juice in a medium-sized pot. Bring just to a boil, stirring until sugar is dissolved, then remove from heat and steep for 2 to 4 hours. Strain out pineapple chunks. Store in the fridge for up to two weeks. Makes about 2 cups (500 mL).
To make the pineapple kasu: Mix the juice of two pineapples (strained, about 3 cups or 570 mL) with 3 heaping tbsp (50 mL) of sake kasu, the lees of sake making (can be purchased at Artisan Sake Maker on Granville Island), a sprinkle of citric acid and a pinch of agar (both should be available from Gourmet Warehouse). Process all ingredients in a blender and adjust as needed for flavour with kasu.
—by Kaitlyn Stewart