TOOLS: Shaker
GLASS: Coupette
INGREDIENTS: 4.5cl Beet Brh*m, 2.5cl pinapple juice, 2cl white vermouth, 0.5cl sugar syrup, 1 dash Péchaud’s or creole bitter
INSTRUCTIONS: Combine all liquid ingredients in a shaker with some ice, shake vigorously and strain back into the shaker. Shake again without ice. Pour into a coupette glass. Garnish with a pineapple cube.
COCKTAIL BY: Timon Salomez