Royal Hawaiian

Pineapple, lemon and almond syrup form the body of this gin cocktail. The published Empress version holds its indigo gin back until the end, creating a colored upper layer over the shaken fruit mixture.

Active preparation: 3 minutes

Ingredients

• 45 ml Empress 1908 Indigo Gin
• 30 ml Pineapple juice, unsweetened
• 15 ml Fresh lemon juice
• 15 ml Almond orgeat syrup, non-alcoholic
• 1 piece Pineapple piece, for garnish

Instructions

1. Fill a Collins glass with crushed ice. Keep the indigo gin separate.
2. Shake pineapple juice, lemon juice and orgeat with cubed ice until cold.
3. Strain over the crushed ice and slowly pour the measured gin over the back of a spoon.
4. Add the pineapple wedge and provide a stirrer so the layers can be combined before sipping.