pineapple julep

1 ripe Pineapple cut up (approx 1/8, frozen)
2 Oranges juiced (1/4 orange)
4 oz Raspberry Syrup (1/2 oz homemade)
4 oz Maraschino Liqueur (1/2 oz Luxardo)
4 oz Old Gin (1/2 oz Ransom Old Tom)
1 bottle Sparkling Moselle (3 oz Gloria Ferrer Sonoma Brut)

Muddle pineapple in orange juice, syrup, liqueur, and gin. Strain into a Julep cup filled with crushed ice. Add a straw, top with more fresh ice if needed, and decorate with berries in season.

Two weekends ago, Andrea and I went up to Kittery, Maine, to shop at the outlets. Last time we were there, Andrea spotted silver-plated Julep cups at Reed & Barton, and when we went this time, she was still thinking about them. Since the cups were even further on sale, we bought a pair. And to no big surprise, on Sunday night, Andrea wanted Juleps! Since our mint patch has not sprung back to life yet, I proposed that we try the Pineapple Julep in Jerry Thomas' book. Why is there a Julep without mint? Last autumn, bartender and blogger Columbine Quillen wrote about the Juleps as she worked her way through Jerry Thomas' book. When she wondered why, I left a comment that read, "Perhaps from the derivation of julep from the Persian word gulab meaning 'rosewater' especially in a syrup form. A pineapple gulab dessert exists which is flavored with rosewater, and [modern] Pineapple Julep recipes include mint perhaps because people expect mint in their Juleps. Then again, Jerry's doesn't have rosewater either but the term had morphed into botanical-flavored syrup (before people locked it in here as mint only) so perhaps it is the raspberry?" I kept to Jerry's recipe as close as possible. For "old gin," I was originally going to use Genever but opted for the aged Ransom Old Tom Gin; I felt that the extra flavor in the Ransom would pay off.
The Pineapple Julep provided a fruity aroma instead of the mint-driven one of a traditional modern Julep; indeed, the nose was a combination of orange, pineapple, and Maraschino. On the sip, the pineapple and orange flavors were accentuated by the wine's carbonation, and the swallow contained the Maraschino, wine notes, and hints of gin. Luckily, the sparkling wine I used was dry for it helped to beat back the sugar content in the syrup and liqueur. Overall, the Pineapple Julep was a tasty and refreshing diversion for when mint is not readily available. Actually, I could see trying it again even when mint is around but next time with The Flowing Bowl's recipe (well, sans ice cream garnish):

Pineapple Julep
• A little Pineapple Juice
• Juice 1/4 Orange
• 2 dash Raspberry Syrup
• 2 dash Maraschino Liqueur
• 1/2 oz Old Gin
• 1 glass Champagne
Fill glass with ice. Ornament with fruits and ice cream. Serve with a straw.

The above recipe's use of pineapple juice instead of muddled fresh fruit might make it easier to do on a small scale as well as alleviate the need for muddling and straining. Moreover, the decreased amounts of syrup and liqueur would provide a drier drink that allowed the other flavors to sing out. Although I am not sure why a pineapple julep would call only for "a little" pineapple juice instead of at least an ounce, so adjust to taste.