Pineapple Under the Sea

Throughout the week we've been using the power of science to pair together two ingredients which at first may sound unusual when combined, but are in fact delicious together. Today's flavor combo is pineapple and blue cheese.

Blue cheese and pineapple taste great together because they both contain a chemical called methyl hexanoate, which we detect using our mouth and nose, and which you would describe as "fruitiness", "sweetness", and "freshness". Of course, blue cheese also has its own funk, but strangely, it fits in with the other flavors nicely. The kefir gives the drink a slightly higher-than-usual viscosity, and is slightly sour itself, which perhaps creates an artificial sensation of blue cheese in your mouth.

Pineapple Under the Sea

1.5 oz Gin

.75 oz Kefir Yoghurt

.75 oz Pineapple juice

.75 oz Cocchi Americano

Shake it over ice and strain it into a cocktail goblet.

Garnish with fragrant blue cheese.

The key thing about this drink is that it comes as a two part experience. The garnish plays a crucial role as you discover while raising the glass to sip the drink, and your nose is filled with the aroma of blue cheese. As you sip, your mouth is greeted by mellowed pineapple, and the two sensations combine to create an intriguing taste, which is the first half of this drink.

As you set the glass down and swallow the drink, the absence of the blue cheese aroma allows room for your palate to appreciate the tangy yet sweet mellowness of the kefir and the pineapple. Gin always pairs nicely with pineapple. Cocchi Americano lends the drink its dryness, and its notes of gentian and cinchona give this mellow drink a slightly bitter edge. It is worth noting that white wine also contains methyl hexanoate, which is why we chose to use a white aperitif wine.

Cheers.