Ingredients:

  • 2 oz Quality London Dry Gin
  • 2 oz Unsweetened Pineapple Juice
  • 1 oz Freshly Squeezed Lemon Juice
  • 0.25 oz Real Pomegranate Grenadine
  • 1 sprig Fresh mint
  • 1 wheel Lemon

Instructions:

  1. Place your rocks glass or highball glass in the freezer. A cold vessel prevents the ice from melting too quickly once the drink is poured, keeping the flavors sharp.
  2. Pour 2 oz of London Dry Gin into the small tin of your cocktail shaker. Note: Adding the spirit first ensures you don't waste expensive gin if you mess up the juice measurements later.
  3. Squeeze 1 oz of fresh lemon juice into the tin. Smell the bright, sharp zing of the citrus as it hits the gin; it should immediately mask the heavier juniper scent.
  4. Add 2 oz of unsweetened pineapple juice. Note: The juice should be chilled before use to help the shaker reach the target temperature faster.
  5. Pour in exactly 0.25 oz of pomegranate grenadine. Watch as it sinks to the bottom, creating a beautiful gradient of gold and ruby before you shake.
  6. Fill the shaker with large ice cubes until it is three quarters full. Secure the lid and shake vigorously for 15 seconds until the outside of the tin is frosty and painful to hold.
  7. Place a Hawthorne strainer over the shaker and pour the liquid through a fine mesh tea strainer into your chilled glass filled with fresh ice. The liquid should look like a shimmering, frothy pink cloud.
  8. Clap the mint sprig between your palms to release the oils and tuck it into the ice. Add the lemon wheel. Inhale the cooling scent of mint mixed with the tropical pineapple as you take your first sip.