Poblano peppers have the same flavor notes as green peppers but with a bit of heat. Charring the chiles takes the heat down a notch but the spicy and slightly smoky flavor remains. The tropical sweetness of pineapple is a perfect pairing for poblano and the citrus notes of Far North Spirits’ Solveig gin.

— Mike Augustyniak

DIFFICULTY: MODERATE
TIME: 5 MIN + 15 MIN for ROASTING
GLASSWARE: LOWBALL

RECIPE:

• 1 Poblano Chile Pepper *

• 2 Cups Pineapple Juice *

• 1 ½ oz Poblano Pineapple

• 2 oz Far North Spirits Solveig Gin

• ¾ oz Fresh Lime Juice

• ¾ oz Simple Syrup

INSTRUCTIONS:

After making Poblano Pineapple (see below), combine all un-starred ingredients in a shaker tin with ice; shake hard for 5 seconds. Strain into a lowball glass filled with fresh ice; garnish with a slice of pineapple

POBLANO PINEAPPLE:

Completely burn/char the skin of a whole poblano pepper untilblack and flaky. Add the roast pepper to a small paper bag to cool; then, rub the pepper under cold water to remove the skin,removing the seeds as well.Blend the pepper with 2 cups pineapple juice. Strain & reserve.

SIMPLE SYRUP:

• 1 cup white sugar

• 1 cup water

Heat over medium-high heat, stirring occasionally, until sugar is completely dissolved. Remove from heat, then cool. Use right away or refrigerate for up to 2 weeks.

Weekly Good Acre CSA cocktail recipes brought to you by Far North Spirits and the bartenders of Meteor: “Old Ass Bar, Good Ass Drinks.”