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In Bruges

Pineapple, hibiscus-infused gin and a light Belgian-style saison ale combine to make a deliciously crisp, fruity and floral summer sipper.


1 1/2 oz. hibiscus-infused gin (see below)

3/4 oz. pineapple syrup (use your favorite brand, or get a DIY recipe here)

3/4 oz. fresh lemon juice

Belgian-style saison ale

Ice cubes

Tools: shaker, strainer

Glass: Collins

Garnish: pineapple leaf


Combine all ingredients except the beer, shake with ice and strain over fresh ice cubes into a Collins glass. Top with beer and garnish.


To make the hibiscus-infused gin: Place a large handful of dried hibiscus flowers in a 750-ml. bottle of gin and let sit for 24 hours, shaking or swirling occasionally.  Strain out all solids when gin looks like red wine.


Alex Smith, Honor Bar, Emeryville, California




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