Pineapple Ginger Bee’s Knees

Ingredients

• 1oz gin
• 1oz fresh lemon juice
• 1oz pineapple juice
• 0.75oz honey ginger syrup
• Dehydrated pineapple flower garnish

Steps

1. To make the honey ginger syrup, bring 1 cup water, 1 cup honey, and 1 cup/1 large ginger root (cut into chunks) to a boil in a small saucepan. Let simmer for 15 minutes, stirring occasionally. Remove the ginger and let the syrup cool before using.
2. To make the dehydrated pineapple flowers, cut the top, bottom, and skin off a pineapple and thinly slice or use a mandoline to get slices that are about 2-3mm thick. Preheat the oven to 225 degrees Fahrenheit. Place the pineapple slices on a baking sheet lined with parchment paper or a silicone sheet. Bake for 1-2 hours, flipping every 30 minutes. The slices are ready when the outer edges are golden brown. Remove each slice carefully and press into a muffin pan to let dry/cool.
3. For the cocktail, add ice, gin, lemon and pineapple juices, and the honey ginger syrup to a shaker. Shake vigorously and strain into coupe glass. Float a dehydrated pineapple flower on top.