I created this cocktail in the fall of 2008 for Lindsey Reisinger of MAESTRO DOBEL in Chicago.
I wanted it to be a sweet cordial.
1 oz MAESTRO DOBEL DIAMOND TEQUILA
.75 oz PINEAPPLE SYRUP
.5 oz DUBONNET ROUGE
Shake all ingredients and strain into small coupe or cordial glass.
I make Pineapple syrup with a base of rice vinegar syrup. To it I add the juice of a pureed fresh pineapple. I cook that down to a syrup. Allow to cool and add the rest of the pureed pineapple. Add fresh grated ginger for an amazing sweet and sour dipping sauce for egg rolls or other fried delicacies.