2 oz. *Fruit-infused vodka
3/4 oz. Pineapple juice
1/2 oz. Toast syrup*
2 dashes Angostura bitters
Combine ingredients (except soda) and shake. Pour into Collins glass over red and green ice cubes and top with soda.
*For Fruit-infused vodka:
Infuse vodka with fruit and peels of lemons, oranges, cherries, citron and pineapples for 48 hours.
**For Toast syrup:
Toast stale brioche bread scraps in the oven until they’re almost burnt. Soak toast chunks in water overnight (about 12 hours) and then blend in a food grade blender with water and a small amount of vanilla extract. Put mixture into spinzall (food grade centrifuge) to extract all the solids. Use the liquid to make a 1:1 simple syrup.
Olivia Lindstrom, assistant general manager and sommelier at modern American small-plates restaurant Spork in Pittsburgh, created this recipe.