Hoi Polloi (Death & Co. Recipe)

 

This simple tiki is a little unusual for Death & Co. Not that they don't use pineapple juice in shaken brandy cocktails. It's just a drink that doesn't challenge drinkers very much, which is probably why it is called Hoi Polloi, or "to the common people," in Greek. 

There's nothing to dislike in this cocktail, and in fact it checks all the boxes for a cocktail that doesn't offend. The one unusual ingredient is currant-infused rye. I didn't have dried currant, like the recipe book says, but I have a liqueur made from red currants. Mixing it with a little rye was the perfect save, but in such small amounts, I think it only served to give the drink a whiff of spiciness and rye.

• 1 oz. cognac (Meukow used)
• 1/2 oz. dried currant-infused rye (Rittenhouse and red currant liqueur used)
• 1 oz. pineapple juice
• 3/4 oz. lemon juice
• 1/2 oz. simple syrup
• 1 dash Angostura bitters
• pineapple wedge garnish

Combine all ingredients except garnish in a shaker with three ice cubes. Short shake and strain into a Pilsner glass full of crushed ice. Garnish with the pineapple wedge.