Name: Pineapple-Makrut Buck
Total time: 50 min
Ingredients: 6 tablespoons sugar; 2½ ounces water; 2 tablespoons grated fresh ginger; 12 makrut lime leaves (1⁄4 ounce), chopped, plus extra lime leaf for garnishing; 2 ounces pineapple juice , chilled; 1 ounce ginger-makrut syrup; 3⁄4 ounce lime juice; 1 tablespoon cream of coconut; 4 ounces seltzer , chilled

Why This Recipe Works

Makrut limes are a citrus fruit native to Southeast Asia, and their intensely aromatic leaves are used in curry pastes, soups, and other dishes. They also add bright citrus-floral aroma to the tropical trio of pineapple, coconut, and ginger in this zero-proof buck. To impart their unique flavor to a drink, we infuse sugar syrup with torn leaves, along with grated fresh ginger. We combine the lime syrup with pineapple juice and cream of coconut for a drink that is frothy and creamy, reminiscent of an ice cream soda.

Before You Begin

If you cannot find makrut lime leaves, you can substitute 3 (2-inch) strips of lime zest and 3 (2-inch) strips of lemon zest. You can garnish with a slice of pineapple in addition to the makrut lime leaf, if desired.

Instructions

for the ginger-makrut syrup

Heat 6 tablespoons sugar, 2½ ounces water, and 2 tablespoons grated fresh ginger in small saucepan over medium heat, whisking often, until sugar has dissolved, about 5 minutes; do not boil. Stir in 12 chopped makrut lime leaves and let cool completely, about 30 minutes. Strain syrup through fine-mesh strainer into airtight container; discard solids. (You should have about ½ cup syrup, enough for 4 cocktails. Syrup can be refrigerated for up to 1 month.)

for the cocktail

Add 2 ounces chilled pineapple juice, 1 ounce ginger-makrut syrup, ¾ ounce lime juice, and 1 tablespoon cream of coconut to cocktail shaker, then fill with ice. Shake mixture until just combined and chilled, about 5 seconds. Strain cocktail into chilled highball glass half-filled with ice. Add 4 ounces chilled seltzer and, using bar spoon, gently lift juice mixture from bottom of glass to top to combine. Top with additional ice and garnish with extra makrut lime leaf. Serve.