Photo and recipe by Tarquin Melynk of Culinaire
- 2 oz Alberta Premium Dark Horse Rye
- .50 oz Fresh squeezed Lime Juice
- .25 oz Purely Pineapple Thai Chili
- .50 oz Gommé (2:1 Rich Simple Syrup)
A dash each of Dillon's Pear Bitters and Scrappy's Chocolate bitters (pear to enhance vibrant fruit notes and chocolate to give a malty dry finish to temper the brightness of this drink)
Combine in shaker, add ice, give it a vigorous 10 second shake and strain over ice in a rocks glass.
I usually prepare a dehydrated pineapple and espellette chili pepper kosher salt half rim (that's an idea for another day). A kosher salt half rim is a nice touch. The saline helps balance the flavor of the drink. To apply salt, use a sliced lemon and rub exposed fruit on glass, then gently roll wet surface through salt.