Cinderella Mocktail

Ingredients

• Ice
• 1 ounce of lemon juice
• 2 ounces of orange-pineapple juice
• 2 ounces of ginger ale or club soda
• Dash of grenadine
• A single pineapple or unripe orange

Note: The 2 ounces of orange-pineapple juice can be replaced by an ounce of orange juice and an ounce of pineapple juice.

• Chilled cocktail glass
• Cocktail shaker
• Cocktail strainer
• Bar jigger
• Knife
• Cutting board
• One milliliter dropper

Place cocktail glass(es) in a refrigerated space.

Fill cocktail shaker with ice.

Fill the small bowl of the jigger with lemon juice while holding both containers over the cocktail shaker.

Pour juice into cocktail shaker.

Fill the larger bowl of the jigger with orange-pineapple juice while holding both containers over the cocktail shaker, then pour.

Fill the larger bowl of the jigger with ginger ale while holding both containers over the cocktail shaker, then pour.

Remove cocktail glass from refrigerator or freezer and place within your reach.

Wrap one hand around the container while securing the lid with your other hand.

Shake the container vigorously over your shoulder for about five seconds.

Remove lids from cup. Cover the cocktail shaker with the cocktail strainer by facing the side with a spring downward, then strain mixture into the chilled glass.

Drop 2 milliliters of grenadine into the martini glass using a milliliter dropper.

Cut an orange into slices about a quarter-inch thick each. If garnishing with pineapple instead of orange, disregard this step and skip forward to Step 17.

Cut an orange slice in quarters like one would slice a pizza.

Avoid cutting into the peel of an orange quarter piece while making an incision down its center.

Hang the orange slice quarter on the rim of the glass using the incision you made in the previous step. Skip to Step 25.

Remove both ends of the pineapple using a large knife.

Cut the pineapple in half from top to bottom.

Carve out the core of each pineapple half as a wedge by plunging the knife down and inward towards the center of the core so that two incisions starting along the outside of the pineapple’s core meet at the middle.

Cut both pineapple halves in half by slicing along the hollow space where the core was removed.

Cut a pineapple quarter in half.

Slice a sliver from the larger end of one of those halves (pineapple eighths).

Lay the thin pineapple slice along the inside of the martini glass so that the pointy end of the slice points upwards.

Serve after garnishing.