- 6 ounces Macchu Pisco
- 3 ounces pineapple-cinnamon syrup (recipe below)
- 2 ounces lime juice
- 2 ounces Cocchi Rosa
- 4 sprays clove tincture (recipe below)
- 40 dashes Peychaud’s bitters
- 6 ounces club soda
- Limes wheels, for garnish
- Cloves, for garnish
Stir together in a large shaker or punch bowl, then stir in club soda. Garnish with lime wheels studded with cloves.
To Make Pineapple-Cinnamon Syrup
Add cinnamon stick to one bottle Small Hand Foods Pineapple Gum Syrup. Let infuse overnight.
To Make Clove Tincture
Let 4 to 5 cloves infuse into a 750-ml bottle of high-proof vodka for 4 to 5 days.
Recipe courtesy of James Lombardino, head bartender, Wallflower, Manhattan