- 1 1/2 ounces Pineapple Vinegar (See Note)
- 1 ounce chilled verjus (see Note)
- 3/4 ounce Honey Syrup
- 1/2 ounce fresh lemon juice
- 2 ounces chilled club soda
How to make this recipe
In a cocktail shaker, combine the Pineapple Vinegar, verjus, Honey Syrup and lemon juice. Fill the shaker with ice and shake well. Strain into a chilled, ice-filled highball glass and stir in the club soda.
Verjus, the tart juice pressed from unripe grapes, is available at specialty food stores.
Pineapple Vinegar: In a medium saucepan, simmer 4 ounces unsweetened pineapple juice over high heat until reduced by half, about 7 minutes. Remove from the heat and stir in 6 ounce white vinegar and 1/4 cup sugar. Let stand until the sugar completely dissolves, about 10 minutes. Pour the infused vinegar into a jar and refrigerate for up to 3 weeks. Makes about 9 ounces.