You thought modern cocktails had all of the interesting flavor combinations and specialty garnishes and the classics were boring? Well, the Biltmore throws that idea out of the window. This recipe is adapted from the 1936 edition of Just Cocktails and it caught my eye both because of the fresh pineapple and the maraschino soaked hazelnut. Because the recipe is vague on preparation I had to interpret it and decided to recommend that the pineapple chunk be muddled before stirring the drink. Shaking is another option, but even with a gentle stir the fruit infuses the drink to a nice balance.
- 1 piece of pineapple
- 2 oz gin
- 1 oz sweet vermouth
- dash of maraschino liqueur
- hazelnut soaked in maraschino for garnish
- Soak a hazelnut in maraschino liqueur for at least 2 hours (if time allows 24 hours is ideal).
- Muddle the pineapple in a mixing glass.
- Add the gin, vermouth and maraschino and fill with ice.
- Stir well.
- Strain into a chilled cocktail glass.
- Strain the hazelnut from the liqueur and drop in the glass for a garnish.