- 1 1/2 ounces Pomegranate Black Tea
- 1 1/2 ounces cognac
- 1/2 ounce orange Curacao
- 4 one–inch square pieces of pineapple
- 2 dashes Angostura Bitters
- Muddle the pineapple chunks and the Curacao in the bottom of a mixing glass.
- Add the remaining ingredients and shake well with ice.
- Double strain into a chilled flute and garnish with grated fresh nutmeg.
Recipe and Photo: Foodista / CC BY