Instructions

1. In a mixing glass with cubed ice, combine whiskey, cooled tea, pineapple juice, lemon juice and Simple Syrup. Stir to chill, then strain into a teacup. Garnish with dried pineapple.
2. * If you can’t find The Sexton Irish Whiskey, substitute 1 oz (30 ml) Bushmills Black Bush Irish Whiskey and 1 tsp (5 ml) González Byass Nutty Solera Oloroso Sherry.
3. ** Steep 2 tsp (10 ml) loose leaf Genmaicha in 1 cup (250 ml) boiling water for 30 seconds, then strain out tea and let tea cool to room temperature. (Over-steeping will result in bitter tea.)
4. ***To make dehydrated pineapple, slice fruit evenly, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.