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1. Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut odd the skin, then cut the fruit into 1" cubes. Transfer to a 1qt jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
2. Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 min. Let cool, then strain through a fine-mesh sieve.
3. For each cocktail: Combine 2 oz. pineapple-infused gin, 3/4 oz celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 137 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4193.7mg | 145 % | |
Potassium 124mg | 3 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 10.9g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 137
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