Charentes Shrub

Rye, Pineau des Charentes, India Pale Ale, Lemon juice, Rosemary-pineapple shrub, Orange bitters, Rosemary, Pineapple
1 12ozRye
34ozPineau des Charentes (Earl Grey-infused)
12ozRosemary-pineapple shrub
12ozLemon juice
2dsOrange bitters, Angostura
2ozIndia Pale Ale, Sierra Nevada
1sliPineapple (as garnish)
1spgRosemary (as garnish)
Add all ingredients into shaker, except the IPA. Add ice and shake. Strain into an ice-filled Collins glass, top with IPA and garnish.
Tea-infused Pineau des Charentes: soak 1 Earl Grey teabag in half a 750 ml. bottle of Pineau for 1 ½ hours. Rosemary-Pineapple Shrub: slice a small pineapple, place in a jar and cover with cider vinegar. Infuse for 4 days, shaking once a day. Filter through cheesecloth and bring 6 ounces of pineapple vinegar to a boil with 5 ounces of superfine sugar. When sugar dissolves, skim off top layer and add 1 sprig of fresh rosemary. Boil for 10 minutes, remove from heat, filter and cool before bottling.
Winner of the 2011 Imbibe Cover Cocktail Contest.
Cocktail summary
Created byDavid Delaney, The Citizen Wine Bar, Worcester, MA
AuthenticityAuthentic recipe
Posted by
DrunkLab's picture
DrunkLab on 03/25/2013

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