Parisian Pisco punch

To make the pineapple compote, peel and cut the pineapple into 2—3 cm chunks, then add to a pan with the cloves, sugar and water

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

Place 20g (1 heaped tablesoon) of the pineapple compote in a shaker along with the Pisco, lime juice, chartreuse and absenthe.

Seal with a lid or Boston glass. Shake hard for 20 seconds and double strain using a Hawthorne strainer and fine strainer into a chilled pineapple glass and add a dash of champagne to top up. Garnish with the lavender and pinaple leaves before serving