The traditional recipe for this cocktail, as published in 1973 by the California Historical Quarterly, consists of pisco, lemon juice, pineapple gomme syrup and water. Bar owner Duggan McDonnell’s take uses lime juice instead of lemon and incorporates Lillet Rouge and bitters, a nod to a Rudyard Kipling description (in "From Sea to Sea") that implied a rosy hue in the drink.
Pineapple gomme (or gum) syrup is a thick, silky sweetener that contains gum arabic. It can be ordered through several sources, including Small Hand Foods. You can also order gomme syrup and soak fresh, ripe pineapple in it overnight to achieve the same flavor.
Adapted from Duggan McDonnell, owner of the Cantina cocktail lounge and Campo de Encanto Pisco in San Francisco.
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Ingredients
measuring cupServings: 1
Directions
Step 1
Fill a cocktail shaker with ice.
Step 2
Add the pisco, pineapple gomme syrup, lime juice, Lillet Rouge and bitters. Seal; shake vigorously for 30 seconds, then strain through a fine-mesh strainer into a cocktail (coupe) glass.
Step 3
Express the oils of the peel over the surface of the drink, then set the peel on the rim of the glass as a garnish.
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Adapted from Duggan McDonnell, owner of the Cantina cocktail lounge and Campo de Encanto Pisco in San Francisco.
Tested by M. Carrie Allan.
Published October 7, 2014
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