This cocktail (can also be used for mocktail) is created by Bách Trần, a photographer connecting with his culture through food and cocktails. He's especially inspired by 1960's Vietnam, so some of his scenes represent what he imagines a bar would have looked like then. Some of his videos will also feature his favorite musical artists from that era such as Duy Khánh, Connie Kim, and Phương Tâm. When not shooting his own content, he enjoys working with Vietnamese businesses such as Tóp Tép Pop-up and Sông Cái Distillery.
240 grams (8.5 oz) pineapple ( About ¼ of a pineapple. Skin removed and flesh diced 8 grams (0.28 oz) dehydrated Sparrow Ginger 8 - 16 grams (~½ to 1 tablespoon) water to rehydrate ginger 140 grams (4.9 oz) cane sugar 4 grams (0.14 oz) citric acid
Make the ginger pineapple cordial
Start by measuring out the ginger and rehydrating in water.
Remove skin of pineapple and dice flesh into 1-inch chunks.
Add ginger and any rehydrating liquid into a clean jar, followed by the diced pineapple. Add sugar to cover pineapple. After about 24 hrs., the sugar will turn into a syrup.
Strain the syrup through fine cheesecloth or a coffee paper filter into a clean jar. Add citric acid and stir to incorporate. Refrigerate and use within 1 - 2 weeks.
Make the cocktail
Add to a cocktail shaker: ¾ oz of the ginger pineapple cordial ½ oz of Khà rice wine by Sông Cái Distillery (can substitute with fino or Amontillado sherry) 1 ½ oz Cognac
Add ice and shake 5 - 10 seconds.
Spray a chilled Nick & Nora glass with an Absinthe mist then strain the cocktail into the glass.
Garnish with ô mai (Vietnamese dried plum).
Mocktail Version
Mix 1 oz cordial with 4 oz of soda water. Or mix ¾ oz cordial with 3 oz of Vietnamese jasmine tea.
