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Everyone could use a little tropical pick-me-up in this bitter cold, and Best Bartender finalist Dianna Sanders of The Promontory is confident she has it. Watch her mix up her Caribbean Cure cocktail (that roasted pineapple garnish, though) while chatting about her favorite song to dance to, best advice for new bartenders and the classic Chicago food she’d eat for the rest of her life.
Caribbean Cure
1.25 ounces spice-infused vodka*
0.75 ounce John D. Taylor’s Velvet Falernum
1.25 ounce pineapple juice
0.75 ounce fresh lemon juice
0.25 ounce 2:1 rich simple syrup**
4 dashes angostura bitters
1 pineapple wedge, garnish
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1 handful of fresh mint, garnish
1 cinnamon stick, garnish
Add all liquid ingredients into mixing tin, add ice and shake. Double strain over freshly iced footed collins glass. Garnish with a pineapple wedge, bushel of mint and freshly grated cinnamon.
*To make the spice-infused vodka, add cinnamon, clove, allspice, fresh vanilla, lime peel and orange peel to the vodka. Let infuse for one to 12 hours. Strain and rebottle.
**To make the rich simple syrup, combine 2 parts sugar and 1 part water in a saucepan. Bring contents to a boil until sugar is fully dissolved. Let cool before using.