Served at Wynwood Kitchen and Bar in Miami 1 1/2 ounces Pisco Portón 1 ounce St. Germain elderflower liqueur 1/2 ounce simple syrup 1 ounce pineapple juice 1 ounce charred pineapple 1 lime wedge Mint leaves Ice Muddle the charred pineapple, simple syrup, mint and lime wedge in a cocktail shaker. Add the pisco, St. Germain and pineapple juice. Shake with ice. Serve in a rocks glass, and garnish with charred pineapple and a mint leaf. Makes one cocktail.
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