Rye, Pineau des Charentes, India Pale Ale, Lemon juice, Rosemary-pineapple shrub, Orange bitters, Rosemary, Pineapple
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.