La Luz
“No-ABV drinks can be challenging—ingredients interact differently than they do in drinks with alcohol. I looked to Hawaii to inspire this tropical drink: The tartness of the pineapple pulp cordial plays with the acidity and sweetness of the passion fruit purée and gives the drink the weight of a Gimlet or Sidecar. It sounds sweet, but it goes down easy.” —JF
La Luz
1¾ ounces Fusion verjus blanc
1 ounce Pineapple Pulp Cordial (see Note)
½ ounce Perfect Purée passion fruit purée
¼ ounce lime juice
1 dash orange flower water
Garnish: 1 lime wedge
Shake all the ingredients with ice, then double strain into a chilled coupe. Garnish with the lime wedge.
Note: To make Pineapple Pulp Cordial, combine the 225 grams cane sugar, 225 grams water, and 50 grams pineapple pulp in a blender and process until the sugar has dissolved. Strain the mixture through a paper coffee filter or a Superbag. Calculate 2% of the weight of the liquid mixture (multiply by 0.02) to get X grams. Calculate 3% of the weight (multiply by 0.03) to get Y grams. Stir in X grams of malic acid and Y grams of citric acid. Refrigerate for up to 2 weeks.
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