Voodoo Chile

1. 1

   To make the pineapple syrup, take a pineapple and juice it by skinning it, coring it, and cutting the flesh into chunks. Blend the pineapple until it's smooth, then strain through a fine mesh strainer. For every 1 cup of juice, mix in 1/2 cup of sugar until dissolved. Pineapple juice is already sweet and viscous, so you don't need as much sugar as you would for a simple syrup.

2. 2

   Give a thoroughly chilled rocks glass an Absinthe rinse and set aside.

3. 3

   Combine whiskey, syrup, and bitters and shake with ice.

4. 4

   Double strain into prepared glass. Garnish with minneola twist.

* Per serving · 4 servings · Values may vary.

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