RECIPE: Make Storico Vino’s Spiced Pineapple Fizz
Storico Vino has a great selection of wines, but they also have several fun zero-proof cocktails. We are crazy about the Spiced Pineapple Fizz. We think the Seedlip Spice is the secret to a zero-proof drink that you would swear gives you a buzz. But how do they make that spiced pineapple? This would be perfect to serve all summer. — Jared Wilson, Atlanta
Jose Pereiro, Storico Vino’s beverage director, provided the recipe and wrote, “The inspiration for this cocktail came from the classic highball. The combination of pineapple’s bright flavor notes with ginger beer’s kick always plays well when making a light and refreshing cocktail.”
Widely available at liquor stores, Seedlip Spice 94 is an alcohol-free spirit flavored with a combination of herbs, spice, citrus and oak with a lightly bitter finish.
Storico Vino’s Spiced Pineapple Fizz
- 1 ounce Spiced Pineapple Syrup (see recipe)
- 1 ounce Seedlip Spice 94
- 1 ounce fresh lemon juice
- 3 ounces ginger beer
- Mint sprig and lemon wheel, for garnish
- In a cocktail shaker, combine Spiced Pineapple Syrup, Seedlip Spice 94 and lemon juice. Stir to combine and pour into a highball glass filled with ice. Top with ginger beer and garnish with mint and lemon wheel.
Nutritional information
Per serving: Per serving: 111 calories (percent of calories from fat, 1), trace protein, 30 grams carbohydrates, 29 grams total sugars, trace fiber, trace total fat (no saturated fat), no cholesterol, 24 milligrams sodium.Spiced Pineapple Syrup
At Storico Vino, once the syrup is made, the pineapple quarters are saved, cores removed, and the pineapple is chopped and served over ice cream for the “family meal” served to the restaurant staff prior to service beginning. The leftover spiced pineapple is also delicious in pineapple upside-down cake. You could also add it to a fruit salad, curried chicken salad or fried rice. The leftover syrup is perfect for sweetening iced tea or in a spritzer.
- 5 3-inch cinnamon sticks
- 3 nutmegs
- 5 star anise
- 10 allspice berries
- 10 cloves
- 1 pineapple, peeled, cut into quarters
- 4 cups granulated sugar
- 4 cups water
- Wrap cinnamon sticks, nutmegs, star anise, allspice berries and cloves in a 12-inch square of cheesecloth and tie the ends together.
- In a large saucepan, combine wrapped spices with pineapple quarters, sugar and water. Bring to a boil over high heat, stirring to dissolve sugar, then reduce heat to medium so mixture simmers and cook 45 minutes. Remove from heat, take out wrapped spices and discard. Remove pineapple from syrup and allow to cool, save for another use. Strain syrup and store in covered jar in the refrigerator for up to 2 weeks.
Nutritional information
Per serving: Per tablespoon (half ounce): 37 calories (percent of calories from fat, 0), trace protein, 9 grams carbohydrates, 8 grams total sugars, trace fiber, trace total fat (no saturated fat), no cholesterol, trace sodium.From the menu of ... Storico Vino, 3065 Peachtree Road NE, Atlanta; 404-806-0050, storicovino.com.
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