¾ oz. Rutte Celery dry gin
¾ oz. Bolivian Singani
¼ oz. St. Elizabeth allspice dram
¾ oz. Lemon juice
1 oz. Chicha Morada syrup
In a shaker glass, combine all the ingredients, add ice and shake. Pour into a cocktail glass with fresh ice and garnish with a pineapple chunk.
Vicente Romero, cocktail director/assistant general manager at Onward restaurant in Chicago, created this recipe.