Sour grapefruit, rhubarb, tangy pineapple, a rosehip undertone with kiwi and pear all wrapped up in a velvety herbal yet slightly bitter bubbly warmth. Yes, this little cocktail is an essential in my private cabana.

• 1.5 oz Pineapple infused Tanqueray Gin
• 1 oz Aperol
• .5 oz St. Germain Liqueur
• .5 oz Rosehip syrup
• 2 dashs grapefruit bitters
• Chandon Reserve Champagne

Combine all ingredients in a shaker with ice. Shake well. Fine strain into a chilled coupe glass. Float .5 oz of Chandon Reserve champagne over the top. Garnish with a pineapple wedge.

Grilled Pineapple Infused Tanqueray

Put five pineapple slices cut length wise on a barbeque grill. Grill them for about five minutes just until the pineapples juices are starting to show and the pineapple is turning a light brown. Place pineapple in Tanquray when still warm. Let sit for 24 hours shaking occasionally.

Rosehip Syrup

• One cup of rosehips, cleaned
• 1/2 cup Savannah Orange Blossom Honey

Place rosehips in a food processor and chop. Bring water to a boil in a small saucepan. Add rosehips to boiling water. Turn off heat and let rosehips stand for fifteen minutes. Filter the liquid through a coffee filter. Place rosehips liquid back into the saucepan and discard coffee filter.  Add half a cup of Savannah Orange Blossom Honey. Lets simmer just until the consistency coats the back of a spoon.