no. 2 fleet street

1 1/2 oz Gin (Tanqueray)
1 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Yellow Chartreuse
1/3 oz Simple Syrup 1:1
10 bean Coffee

Shake with ice, double strain into a cocktail coupe, and garnish with a dried pineapple wheel (omit) and 3 coffee beans.

Two Mondays ago, we purchased more pineapple juice in order to make the No. 2 Fleet Street that was just published in the May/June 2019 Imbibe Magazine. The recipe was crafted at The Barber Shop in Sidney, Australia, and the combination made me think of a gin Mr. Bali Hai. Moreover, the muddled (here, through shaking with ice instead of a muddler stick) coffee beans with pineapple juice reminded me of the Quechua and Loretto Swizzle.
Once prepared, the No. 2 Fleet Street donated coffee notes with hints of pineapple and lemon to the nose. Next, lemon and pineapple combined on the sip, and the swallow was a pleasing combination of gin, pineapple, coffee, and herbal flavors.