Created for TIME by Tony Abou-Ganim, author of the new book, The Modern Mixologist: Contemporary Classic Cocktails
1/3 lb. pancetta
1 ½ ounces rye (Old Potrero recommended)
15 mint leaves (plus a bit more for garnish)
5 pineapple slices
1 oz. simple syrup
Render the pancetta until all the fat has been cooked out of it and removed. After the pancetta cools, dice it and drop a handful of the meat in a small mason jar of rye.
Let sit in the refrigerator for 24 hours (or as long as three days). Strain out the pancetta. Then move to the liquid to freezer for 3-4 hours so the fat will solidify. Scoop the fat out.
Let the remainder thaw and then fine-strain the small particles with a cheese cloth (or dish towel or cloth napkin).
After that, you can store the infused-pancetta in the fridge for a long time.
Muddle the mint and pineapple in a rocks glass. Add the crushed ice, simple syrup and infused rye. Stir gently, leaving the muddled mixture on the bottom. Garnish with a sprig of mint. Serve. Remember to tell vegetarian friends about the pancetta.