It isn’t too difficult to create a delicious cocktail with Spanish brandy as good as Torres 15. But if you go the extra mile and make a couple of specialty ingredients—Grilled-pineapple genever and brown rice syrup—you can end up with Jillian Vose’s incomparable and irresistible cocktail.
- 1 oz Torres 15 brandy
- 1 oz Grilled pineapple-infused genever*
- 1/2 oz Amaro Nonino
- 1/2 oz Brown rice syrup**
- 2 dashes Saline solution
- 1 dash Bitter Truth aromatic bitters
Combine all ingredients into a mixing glass with ice and stir.
Strain into a rocks glass over one large ice cube.
Express oil from a lemon peel and discard.
*Remove the skin from one pineapple and cut into 2“ chunks. Grill over medium-high heat until both sides are slightly charred, then remove and let cool. Add half the chunks to 2 liters of genever and let sit for 12 hours. Strain off the fruit and use.
** Brew a strong pot of Genmaicha green tea. While still hot, add 1 cup of the tea and 1 cup sugar to a saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Keep refrigerated for up to three weeks.