Golden Crown

A beautifully balanced, botanical cocktail. It mixes mezcal with Suze (a gentian liqueur) and Yellow Chartreuse, softened by fresh grapefruit and lemon juices.

Ingredients:

• 3/4 oz. Canadian rye whisky

• 3/4 oz. mezcal (Boushel uses espadín joven)

• 1/4 oz. green Chartreuse

• 1/4 oz. roasted pineapple syrup

• 3 dashes Bittermens Xocolatl Mole bitters

Instructions:

• Stir all of the ingredients with ice, and strain into an ice-filled glass, then garnish.

• Roasted Pineapple Syrup: Cut 1/2 kilogram (about 18 oz.) of fresh pineapple into 1-inch cubes. Add the pineapple to a large pot over high heat, and stir occasionally until the fruit’s sugar starts to caramelize and the cubes turn brown. Add 250 grams of sugar and lightly mash in the pot. Remove the pot from the heat, and add the contents to a blender. Add another 750 grams of sugar and 1 liter of water, and blend well. Let the mixture cool, then strain through a fine-mesh strainer. Keeps refrigerated for up to 2 weeks.

Attribution:
Recipe: Katherine Boushel, Montreal
Photo: Two Food Photographers | January 22, 2024
Origin: Imbibe