The Pineapple Express

This recipe was served by the nice people at Combier in New Orleans this summer when I gave a talk about The Drunken Botanist (the book, that is—it’ll be out next March.)  We called it The Drunken Botanist that day, but it normally goes by the name Pineapple Express.  There is one new and unusual ingredient here:  Combier Kummel, a modern version of a traditional caraway, cumin, and fennel-flavored herbal liqueur.  If you don’t have kummel and can’t get it, I’ll let you in on a little secret:  tequila and pineapple are amazing together.  Get some pineapple juice and a good orange liqueur (like Original Combier) and start experimenting.

Pineapple Express

(by Tommy Klus, Portland, OR)

10 leaves pineapple sage

.5  oz agave nectar

1.5  oz tequila reposado

.75 oz Combier Kummel

1 oz fresh lemon juice

In a shaker, lightly muddle pineapple sage leaves in agave nectar, then add remaining ingredients and ice. Shake and strain into a coupe or Martini glass.  Garnish with a small pineapple sage sprig. (Smack sprig in hand to release the plant’s aromatic oils.)