3/4 oz Yellow Chartreuse (1/2 oz)
3/4 oz Lemon Juice (1/2 oz)
3/4 oz Pineapple Syrup (1/2 oz) (*)
4 dash Peychaud's Bitters (3 dash)
Shake with ice and strain into a coupe. Garnish with pineapple.
(*) 2 parts pineapple juice to 1 part sugar. Mix until dissolved, and heat until reduced by a third.
Two Tuesdays ago, I picked an interesting Pisco Punch variation from a Tasting Table collection called the Colonial. The recipe was crafted by Micah Wilder of Black Jack in Washington, D.C., and it subs Yellow Chartreuse and Peychaud's Bitters for the classic's gomme syrup.