For this cocktail at Portland Ore.’s Bacchus Bar, Andrew Call pours local Aviation American gin because its complex, herbaceous flavor plays off the tart lime and grapefruit. “Adding some house-made pineapple simple syrup gives it a welcome hint of a day on the beach,” says Call. “[And] topping it off with dry sparkling wine and Peychaud’s bitters makes all the flavors come together and light up your tongue.”
Add the gin, syrup, juices and bitters into a shaker with ice and shake until chilled.
Strain into a chilled flute.
Top with the chilled prosecco.
*Pineapple syrup: Peel and core 1 whole pineapple, then cut the meat into chunks. Add 1 cup white sugar, toss to coat in a glass bowl and store, covered, in the refrigerator overnight. Combine 1 cup sugar and 1 cup water in a saucepan, simmer until the sugar is dissolved, and remove from the heat. Blend the macerated pineapple in a blender, add the simple syrup, and stir to combine. Strain out solids using a cheesecloth, and store the syrup in the refrigerator.