1 shot St. George Terroir gin
1/2 oz. Grand Marnier
1/2 oz. Becherovka
1/2 oz. Vim & Vigor
1 heaping spoonful of pineapple sundae topping
Shaken with ice. Garnish with a maraschino cherry and some of the pineapple pulp left in the shaker.
The sweetness of the pineapple topping (which is mostly corn syrup) is balanced out by the three mixers, each in a different way: the Grand Marnier is citrus, the Becherovka adds bitterness, and the Vim & Vigor adds sourness from vinegar. It's a weird combination but it all works together.
The St. George Terroir gin is a gin flavored with botanicals from Mt. Tam, notably including Douglas Fir, which gives it a distinctly piney taste. A normal dry gin could probably subsitute, but it may lose something. Vim & Vigor is an herbal infusion in apple cider vinegar that I bought from the Vermont Country Store to use in drink experiments. It's supposed to aid health in some nonspecific way: snake oil, basically. But there's a fine tradition of alcoholic drinks with dubious health claims (nearly all of the old herbal liqueurs like Benedictine and Chartreuse were originally made for supposed medicinal purposes), and I wanted to play around with vinegar as a way of counteracting sweetness as opposed to the usual method of adding bitters. Plain cider vinegar may work as a substitute; I'm not sure how big a difference the herbal flavors make. Finally, the pineapple sundae topping was originally purchased for banana splits, but we don't have those too often and I put this drink together partly to help use that stuff up (I'd have to drink a lot of these to put much of a dent in the jar though). Canned crushed pineapple may substitute, but it'd have to be sweetened with some Agave syrup or something.