A pineapple compote, deconstruction of one of my favorite cocktails, the “Chartreuse Swizzle” (by Marco Dionysos, 2002). And more particularly one of its ingredients, the Falernum…spices and their flavor compounds…cineole, eugenol, anethole, linalool : noix de muscade, cannelle, clous de girofle, piment de jamaïque, coriandre, carvi, réglisse, galanga, cardamome noire, anis étoilée, amandes effilées, gingembre confit, jus et zeste de citron vert, panela, pineapple, Muyu liqueur Jasmine Verte, Amaretto – Adriatico
