doppelganger

3/4 oz Genever (Bols)
3/4 oz Rhum Agricole (Clement Premiere Canne)
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Green Chartreuse
1/2 oz Simple Syrup

Shake with ice, strain into a cocktail glass, and garnish with a mint sprig.

Two Saturdays ago, I began the cocktail hour with a drink that I had spotted in Imbibe Magazine's online archives for the Doppelganger from back in 2011. The recipe was crafted at Vandaag in Manhattan that I had the pleasure to visit that year before they closed their doors midway through 2012. Vandaag focused on aquavit and Genever at the bar to work with their northern European-inspired food program. The Doppelganger with its pineapple juice and rhum in the mix along with the Genever seemed to match the summery mood.
Once prepared, the Doppelganger proffered mint and malt combining with hints of grassiness and pineapple on the nose. Next, lime and pineapple notes mingled on the sip, and the swallow gave forth malty and grassy flavors along with Chartreuse's herbal elements being modulated by pineapple.