A delicious re-imagining of a 1930’s recipe by stalwart Portland bar Clyde Common that tastes a bit like a more refined pineapple upside down cake 🍍 The replacement of the pineapple juice with pineapple liqueur (or gomme syrup) and the Dry Vermouth with Blanc Vermouth fixes a problem in the original with acidity, background spice, and sweetness. The baking spice and oak in the Rye now balance nicely with the chamomile notes of the Blanc vermouth and the roasted pineapple flavors of the liqueur with tasty results. The oils from the lemon twist lend a hint of juiciness 1.5 oz Rye whiskey (Bottled in Bond option like Rittenhouse ensures plenty of punch) .75 oz Blanc/Bianco Vermouth (Dolin, Carpano) .5 oz Pineapple Liqueur (Giffard) or pineapple gomme syrup (Small Hand Foods makes a nice version or can make your own with fresh pineapple, sugar, water, but of Overproof rum) Stir with ice and strain into a chilled coupe. Garnish with a lemon twist