The Glamping, Not Camping Recipe

Ingredients

• 1 ½ ounces manzanilla sherry
• ½ ounce aged rum
• ½ ounce lime juice
• ½ ounce pineapple syrup*
• ¼ ounce Green Chartreuse
• ¼ ounce Italicus
• Garnish: cucumber ribbon & mint sprig

Directions

1. Add cucumber ribbon to glass, then add crushed ice.
2. Add the ingredients to a shaker, and vigorously shake the mix for a few seconds.
3. Strain the mix into a highball glass over the crushed ice; top with more crushed ice and garnish with mint sprig.

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Yield: 1
Updated: 2020-07-19

*Pineapple Syrup Ingredients

• 32 ounces organic cane sugar
• 24 ounces water
• 2 quarts pineapple (cubed)

*Pineapple Syrup Directions

1. Start sous vide and set to 145 degrees.
2. Add sugar and pineapple to the vacuum bag and let rest for 10 to 15 minutes.
3. Add water, seal the bag, and heat in a sous vide bath for 2 hours (or until sugar has dissolved and pineapples have started to break down).
4. Plunge the bag into an ice bath once to stunt cooking.
5. Fine strain into a container and store. Store in the fridge for one to two weeks, checking it after one week, and then daily afterwards.