Long summer days call for long cool drinks. Prepare the pineapple and ginger syrup in advance, chill your East Imperial tonic, and with a splash of Rogue Society gin you’ll be set to impress with this Pineapple, Gin and Ginger Fizz.
You will need:
Pineapple and ginger syrup:
1 ripe pineapple, roughly chopped
100g ginger, sliced
2 cups water
½ cup caster sugar
To make the pineapple and ginger syrup, combine the chopped pineapple and ginger with the water in a blender and whizz to a purée texture. To remove the excess fibre from the purée, strain through a fine sieve over a pot, scraping through with a wooden spoon to extract all the liquid. Add the sugar, bring to the boil over a medium-high heat, then reduce to a medium heat. Simmer until a syrup forms (30-40 minutes). Transfer to a sterile container and store in the fridge until required.
To serve, measure 60ml of Rogue Society Gin, 120ml of syrup and the juice of half a fresh lime into each glass. Fill to three-quarters with ice, then top with East Imperial Grapefruit Tonic. Garnish with lime wedges and a sprig of mint, then you’re ready to serve.
Recipe Alice Lines
Photography Wendy Fenwick