We were inspired by a cocktail we had at Gordy's pickle jar a few weeks ago featuring their new Fine Brine. We played around a bit and made this cocktail for our last workshop at Field Day. It's light and perfect for summer--add more pineapple juice if you want it to be less brine-y - but we challenge you to taste it first. 

Ingredients

• 1.5 oz Green Hat gin

• 1 oz Gordy's Fine Brine

• 2 oz pineapple juice

• dash of orange bitters

• splash of Shrub District pineapple all spice

• lime juice

• top off with soda water

• pineapple and cucumber slices for garnish

instructions

Fill a glass with ice. Add all gin, fine brine, pineapple juice, bitters, shurbs and some lime juice. Top off with soda water and add garnishes. Stir with a straw and take a sip.