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For the pineapple compote, peel and cut the pineapple into 2-3cm chunks, then add to a pan with the cloves, sugar and water
1 pineapple, around 1kg in weight
500ml of water
500g of sugar
2 tbsp of cloves
Bring up to 70°C on a low to medium heat and cook for 45 minutes. Remove from the heat, allow to cool, then add the Kirsch and the lemon juice. Divide into batches and either freeze or store in the fridge
100ml of kirsch
50ml of lemon juice
Place 15g of pineapple compote into a shaker, along with the gin, lemon juice, galliano and egg white. Add enough ice to come half way up the shaker and seal with a lid or Boston glass
Shake hard for 30 seconds before transferring all the contents in a Falcon tumbler (pictured). Garnish with the red currants, rosemary, orange peel and a light dusting of icing sugar
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