This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. Little Miss Sunshine comes to you from Celeste Dittamo, owner of Whistle and Tins (@whistleandtins), a mobile bar service based in New Jersey.
Little Miss Sunshine
Little Miss Sunshine
Celeste Dittamo https://www.instagram.com/WhistleandTins/
1
Mocktails
This recipe comes from our #BarChronicles series on Instagram, featuring some of the country's latest and greatest craft bartenders. Little Miss Sunshine comes to you from Celeste Dittamo, owner of Whistle and Tins (@whistleandtins), a mobile bar service based in New Jersey.
Ingredients
- 1 oz Celeste's Pineapple Syrup*
- ¾ oz lemon juice, freshly squeezed
- 4-5 dashes Hella Smoked Chili Bitters
- Coconut seltzer water
- Pineapple wedge, for garnish
Directions
- Combine all ingredients (except coconut seltzer water) in mixing tin with ice.
- Shake!
- Pour about 2oz of coconut seltzer water into the tin, then pour the whole mocktail into a rocks glass over ice.
- Garnish with a pineapple wedge
Celeste's Pineapple Syrup
- Add 2 cups of pineapple juice and 2 cups of granulated sugar to a pot and simmer over heat. Let sugar dissolve. Add 1 cup unsweetened coconut flakes and 2 cinnamon sticks to syrup. Let simmer for 10 mins. Remove from heat. Let cool. Then strain out coconut flakes & cinnamon.