Yankee in Malaysia

• 1.0 oz. Bombay Sapphire East
• 1.0 oz. Plantation Pineapple Stiggins Fancy rum
• 0.5 oz. ginger liqueur (King’s)
• 0.25 oz. tamarind liqueur (Art in the Age)
• 0.25 oz. cinnamon syrup
• dash of Angostura bitters
• dash of orange bitters

Stir with ice then strain into coupe. Garnish with pineapple.

I tried to tie together some Malaysian flavors here, with the ginger, tamarind and cinnamon building on a base of eastern spiced gin and pineapple rum.

The yankee pineapple is a type of pineapple from the region apparently, thus the name. That’s it. Drink up.