torpedo juice

1 oz Pierre Ferrand Cognac
1/2 oz King's Ginger Liqueur
3/4 oz Lemon Juice
3/4 oz Orgeat

Shake briefly with ice and strain into a rocks glass containing a 2 inch diameter ice cube containing cut up pieces of pineapple frozen inside. Add a straw.

The other drink of Kit Paschal's that I had at Eastern Standard was the newest member of the Tikisms section of the menu called Torpedo Juice. Kit explained that he paid tribute to how naval sailors during World War II were rather inventive and used to process torpedo fuel to get out the ethanol to drink and separate it from the methanol and dye. The Torpedo Juice libation that they used to make was high proof ethanol cut with pineapple juice, and this tradition went on for a bit until the Navy started adding other chemicals to make it more difficult and it required the sailors to set up makeshift stills.
This modern day Torpedo Juice presented a Cognac and pineapple bouquet. The lemon juice accented the richness of the sip, and the swallow coupled the Cognac with the orgeat's nuttiness on the first sips before the ginger took hold. Moreover, as the ice cube melted, pineapple notes began to seep into the flavor profile.