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The TERCET Tropical Pineapple Cocktail

Name: The TERCET Tropical Pineapple Cocktail
Cook time: 3 min
Total time: 3 min
Yield: 1
Ingredients: 45 ml Rémy Martin TERCET; 15 ml syrup of apricot vanilla jam; 7.5 oz lime juice; 60 ml of pineapple juice

The layers of stone fruit and citrus harmonize with the subtle baking spice flavors in TERCET, making a perfect cocktail to enjoy for any occasion.

3 MIN medium Nick and Nora glass

INGREDIENTS

1.5 oz Rémy Martin TERCET
0.5 oz syrup of apricot vanilla jam
0.25 oz lime juice
2 oz of pineapple juice

45 ml Rémy Martin TERCET
15 ml syrup of apricot vanilla jam
7.5 oz lime juice
60 ml of pineapple juice

4.5 cl Rémy Martin TERCET
1.5 cl syrup of apricot vanilla jam
0.75 cl lime juice
6 cl of pineapple juice

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HOW TO MAKE
The Tercet Tropical

Glassware: vintage Nick and Nora
Apricot vanilla syrup recipe: Extract the seeds from vanilla sticks: With the back of a knife, flatten the pod then split it lengthwise to release its fragrance. Use the tip of the knife to scrape the pod and recover the vanilla beans. Prepare the syrup with 30% water and 70% jam, mix.
Method: Pour all ingredients in shaker with ice, shake hard, double strain and pour in a glass with 1 ice cube.
Garnish: dehydrated pineapple slice

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