Profile
The Pineapple Hornblower is a gin sour with pineapple doing most of the sweetening, and then a teaspoon of Irish cream thrown in at the end for reasons the recipe never explains. Gin, lemon, sugar and juice is a standard shape. The dairy is not.
That teaspoon is small enough that it does not turn the drink into a creamy one. What it does is soften the edge where the lemon meets the gin botanicals, the same job a barspoon of egg white would do, without the foam. Whether it curdles depends entirely on how fast you shake and how cold everything is, which is probably why this recipe never traveled far.
Glass: Double cocktail glass | Strength: Medium | Serves: 1 | Prep Time: 3 minutes
Bartenders tip: Shake this harder and colder than you think you need to, because cream and citrus in the same tin is a race. Get it chilled and strained before the acid has time to work. A London dry gin is the safer pick over anything floral, since juniper stands up to pineapple better than lavender does. If the Irish cream makes you nervous, leave it out entirely and you still have a perfectly good pineapple gin sour, which tells you something about how essential it was to begin with.
Ingredients
- 1 1/2 oz Gin
- 1 1/2 oz Pineapple Juice
- 1/2 oz Lemon Juice
- 1/2 oz Sugar Syrup
- 1 tsp Irish Cream
Steps
- Shake all ingredients hard with ice.
- Strain into a double cocktail glass filled with crushed ice, and serve.
