Golden Ginger Mix (makes generous 1⅓ cup or enough for 4 drinks)
1cupchopped pineapple
1limepeel removed
2-inchpiece gingerpeeled and sliced
1-inchpiece turmericpeeled and sliced
¼tspkosher salt or sea salt
2oz¼ cup Simple Syrup
Cocktail
ice
2ozEzra Brooks Kentucky Straight Bourbon Whiskey
2½ozGolden Ginger Mix
pineapple flower garnishoptional
Optional Garnish: Dried Pineapple Flower (makes 10 to 12 flowers)
1/4pineapple roundskin removed and core left intact
Instructions
Simple Syrup
In a saucepan, bring sugar and water to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes. Let cool; store in a jar and refrigerate for up to 3 weeks.
Golden Ginger Mix
In a blender, purée pineapple, lime, ginger, turmeric, salt and Simple Syrup until smooth. Transfer to a glass jar and store in the refrigerator for up to 1 week.
Cocktail
Cocktail: Fill a cocktail shaker with ice; top with Golden Ginger Mix and Ezra Brooks Bourbon Whiskey. Fasten top and shake vigorously for 1 minute. Strain into a glass and top with pineapple flower (if using).
Pineapple Flower
Cut pineapple into super-thin rounds using a mandoline; pat dry and arrange tightly on a parchment paper–lined baking sheet. Bake in a 200°F oven until edges are light brown and dried, 90 to 120 minutes. Carefully place into muffin tin cups to shape them as they cool.
Store in a container for up to 2 weeks, reheating and reshaping any softened pineapple flowers.