This is a simple, quick little cocktail, courtesy of Ted Haigh’s Vintage Spirits and Forgotten Cocktails. He cites it as appearing during the 1940s, and indeed I can find no trace of it earlier in my limited resources. I’ll assume Haigh, in his extensive resources, didn’t either. Given its fairly basic ingredients, it’s rather surprising no one came up with this sooner, but that speaks to the almost limitless array of possibilities that can be created from a limited palette.
2 ounces gin
.75 ounces pineapple juice (unsweetened)
.75 ounces sweet vermouth
2 teaspoons orange curacao
Shake with ice and strain into a chilled cocktail glass
The pineapple and vermouth get along really well here, creating a good mix of sweet and herbal notes with a hint of bitterness. Likewise, the curaçao and pineapple also blend nicely, lending a faint tropical touch to a fairly pedestrian gin/vermouth base. There’s no single element that stands out too much, so it’s well-balances and quite drinkable. Not a grand slam, but a good solid RBI double. (Dammit, is it baseball season again yet? Cuz I’m really tired of hearing about football.) Four livers.