1 oz. pineapple juice
¾ oz. lime juice
¼ oz. simple syrup
1 ½ oz. Grey Goose vodka
½ oz. St. Germain Elderflower
¾ oz. Monin Pomegranate Syrup
2 dashes Angostura Bitters
 
Shake all the ingredients together and strain them into a cocktail glass.
 
This cocktail is a spin on a dessert favorite and is courtesy of Chef Joho of The Eiffel Tower Restaurant in Las Vegas.