Make this delicious cocktail!
This month we made you discover the universe of the Combier distillery and its famous absinthe.
Here is a rather particular ginto: the perfect balance between gin and absinthe and the sweetness of pineapple. MMMMMH
Pour the gin, pineapple syrup*, absinthe and lemon juice into a shaker.
Complete with ice cubes and shake.
Place a spoonful of diced pineapple in the bottom of each glass.
Fill the glasses with ice cubes and pour the cocktail.
Finish with the tonic.
Stir briefly to blend the flavours.
Decorate with a sprig of mint.
*PINEAPPLE SYRUP: Put ½ kg of sugar and 250 ml of water in a small saucepan. Cut ½ pineapple into small pieces and plunge them into the sugar. Heat the saucepan over a low heat. Stir and push on the pineapple pieces to extract the juice. Allow the syrup to cool and strain through a strainer to remove all the pineapple flesh.