Monday, January 5, 2015

pineapple project

1 oz Pineapple Juice
1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
1/2 oz Laphroaig 10 Year Scotch
1/4 oz Maraschino Liqueur
1/2 oz Lemon Juice
1 dash Absinthe

Shake with ice and strain into a coupe glass.

A few Tuesdays ago, I made my way to Ames Street Deli where I asked for the Pineapple Project from the menu. Bar manager Joe Cammarata attributed the recipe to Kyle Powell at Russell House Tavern which was his spin on the neo-classic Laphroaig Project from Bourbon & Branch. Kyle and Joe later worked together at Backbar where this drink appeared as a drink of the day. The drink was originally made with Russell House Tavern's peach bitters; since they lacked those, they honed in on the anise notes in the bitters and opted for absinthe as a substitute.
The Pineapple Project began with a smoky, pineapple, and herbal aroma. The sip was rather fruity from the lemon and pineapple juices, and the swallow shared smoky, fruity, and herbal flavors.


uberwrensch said...

Lot of heavy hitters. Might not the yellow Chartreuse and Maraschino get overrun? I'm curious enough to make one and find out.

Thanks for the post.


frederic said...

Yes, a lot of the flavors get overrun or just take supporting roles. End product is still delicious even if some ingredients are lost. And true, Yellow Chartreuse can easily become $2/oz simple syrup.