The cocktail classic from the San Francisco of the late 19th century. The inventor Duncan Nicol took the original recipe to his grave, but this recipe, handed down by one of his co-workers, is probably very close to the original.
- 60ml Barsol Pisco – Italia
- 30ml pineapple gomme syrup
- 30ml fresh lime juice
Place all ingredients in a shaker with a handful of ice cubes, shake well and strain into a short drink glass.
RECIPE FOR PINEAPPLE GOMME SYRUP
- 500g fine white cane sugar (for example Guarani)
- 500ml water
- 50g Gum Arabicum
- 3 - 4 pineapple slies (each about 1cm thick)
- Heat water in a pot, stir in gum arabic and sugar.
- Cut the pineapple slices into cubes, squeeze them and add the juice and the cubes to the pot.
- Simmer for 15-20min, stirring from time to time.
- Allow to cool, sift out pineapple pieces and pour into a glass bottle.
- Store the finished syrup in a cool place.