First take a glass of fresh pine-apple juice (1 oz Pineapple Juice). Soak the fruit from which this juice has been extracted for two hours in 2 glasses of Dry White Wine (1 oz Bonny Doon Erbaluce White Wine). Mix these together, adding as well the juice of a quarter of a lemon (Juice 1/8 lemon); and pour the whole into the shaker with 3 glasses of Sherry (1 1/2 oz Bodega Dios Baco Fino Sherry). Stand the shaker in ice, but do not put any ice into the mixture. Shake, strain and serve with a small piece of pineapple in the glass. This is a very mild cocktail.
This certainly is a “very mild cocktail”! Luckily enough, along with being mild, it is tasty. Another one you could make in a bar or restaurant without a full liquor license.
Never having used actual fresh squeezed pineapple juice before, I was totally stunned by the generous, long lasting, foam this cocktail developed when shaken. Without the added agitation factor of ice, even!
I’ve known pineapple juice created foam in liquids, but never seen it work to this extent. This certainly bears more investigation.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.