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A spurious libation for your consideration

Field Cocktail

Posted by DrunkLab . Created by Jim Meehan, PDT, NYC.
Cognac, Dry vermouth, Pineapple juice, Pineapple
2ozCognac, Pierre Ferrand Ambre
1ozDry vermouth, Noilly Prat
34ozPineapple juice
1lfPineapple (as garnish)
Stir, strain, up, garnish.
Via Pierre Ferrand: "This Cognac-based twist upon the Algonquin Cocktail is Jim Meehan's tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel."