Zero Proof Recipe: Spice World Tour

New recipe drop: Pineapple spice is what you want, what you really, really want. ⁠⁠Pineapple shows up often in zero proof drinks because of its built-in sweetness and its lively froth, but also due to its carefree, escapist connotations. ⁠

⁠In this new recipe, Spice World Tour, I pair pineapple and a rich homemade spiced syrup with the tart zing of Mango HOP WTR. Having friends over? The Spice World Tour is just thing to please all of those personalities at once. ⁠

⁠Shake it down, wind it all around. ⁠

In a shaking tin, combine juices, syrup and several ice cubes. Shake briskly until well-combined and thoroughly chilled. 

Pour mixture and ice into a glass, then top with scoops of crushed ice. (see note) Slowly pour Mango HOP WTR (about one ounce) to top. Set can aside to top off, as needed.

Garnish with fresh grating of cinnamon across the top. 

Note: To make crushed ice, place a handful of ice cubes on a clean dish towel. Wrap ice tightly into a small bundle, then hit the bundle on a counter with a hard object (metal water bottles work well). Continue until all the ice has splintered into small shards. Scoop up the small bits of ice with a spoon.

In a medium saucepan, add water, the coconut flakes and the spices. Heat gently over very low heat, then add the sugar and stir until fully dissolved. Cook over very low heat (at the lowest heat seating) for about 20 minutes. The mixture should never boil. 

Remove from heat, set aside to cool. Set aside to infuse in a container, ideally overnight. Strain and discard solids. Keep syrup in the refrigerator.