by Collin Nicholas
Combine bell pepper simple syrup, spiced pineapple grastrique & lime juice in cocktail shaker. Add purejuana & let dissolve. Shake & strain into Collins glass. Top with soda. Garnish with dehydrated pineapple & mint sprig.
*For Bell Pepper Simple Syrup…
3.5 oz Fresh Bell Pepper Juice 3.5 oz Sugar
Bring bell pepper juice to simmer & slowly dissolve sugar. Simmer for 5 minutes, take off heat & let rest.
*For Spiced Pineapple Gastrique…
1 tbsp Clove
1 tbsp Allspice Berries
2 whole piece Star Anise
16 oz Water
16 oz Sugar
Turn heat on low, add spices to pot & ‘sweat’ them to release aromatics, careful not to burn. Trim pineapple & dice into rough chunks. Once spices are lightly toasted & aromatic, add pineapple to pot & macerate with a muddler releasing the juice from the fruit. Turn heat to high, add water. Bring to boil, dissolve sugar & steep for 10 minutes.