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Gin and pineapple seems like a strange combination, but it has actually been around for quite a while. Back in the 1930s there were even a few brands of pineapple-flavoured gin. Pineapple balances beautifully with Angostura bitters. You can use a lot of bitters if there’s pineapple in the drink, as it takes the harsh edges off it, leaving the rich spices to come to the fore.


50ml Sipsmith London Dry Gin
100ml fresh pineapple juice
3-4 dashes of Angostura bitters
To garnish: A pineapple wedge


Combine the ingredients in an ice-filled highball glass. Lift. Garnish with a lemon half wheel and/or pomegranate seeds.

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