Recipe:
1 oz Burwood Grapefruit Lemongrass Gin
1/2 c. fresh, chopped pineapple
4-5 fresh mint leaves
1/8 oz simple syrup
1/2 c. Soda water
1/2 c ice
To make the simple syrup:
Combine 1 c. white sugar and 1 c. Water (can adjust amounts, it is a 50:50 sugar to water ratio)into a pot. On the stove, bring sugar water to a boil while stirring. Wait one minute during boil, pull off heat and let cool. Save in a container for future use in the refrigerator.
For the drink:
Start with the mint, take the leaves off the stalk, lay flat in your palms and slap your hands together. This releases the natural oils of the leaves. In a blender, combine ice, pineapple and mint leaves. Blend on low for a minute or two until pineapple is pulpy and fairly blended. In a cocktail or shallow glass, add gin, then pour pulp into a strainer over the glass until halfway full, top with soda water and add a slice of pineapple and mint leaf for garnish.
