Bartender and cocktail educator Jena Ellenwood employs this festive shrub in her Island Oasis cocktail, where it joins with aged rum, pineapple juice and coconut water. “My vinegar choice usually depends on the other ingredients—fruit or herbs I want to highlight,” she says. Here, she employs apple cider vinegar to complement the tropical flavors.
- 1 large pineapple, cubed (approximately 4 cups) (or frozen pineapple chunks)
- 2 cups dark brown sugar
- 2 cinnamon sticks
- 4 cloves
- 4 quarter-inch pieces peeled ginger root
- 2 cups water
- 2 cups apple cider vinegar
Add pineapple, sugar and spices into a medium saucepan and cook over medium heat until the sugar bubbles and the pineapple is caramelized.
Add water and bring to a boil, then reduce heat, cover and simmer for 20 minutes.
Remove from heat and add the vinegar, stirring to combine.
Cool and refrigerate overnight.
Strain out solids (note: the pineapple chunks are edible and delicious; don’t discard them) and store in refrigerator.