200ml Beefeater gin
20ml King's Ginger Liqueur (from bbr.com)
The rind from 1 clementine, cut into strips
For the pineapple syrup
200ml sweet vermouth
The flesh of a small pineapple, chopped into small pieces
A couple of days in advance, place the pineapple in a non-reactive bowl and pour over the vermouth and cover with clingfilm. Strain through a fine-meshed sieve.
To serve, chill 4 martini glasses. Rub the clementine rind around the inside of the glasses and leave the strip of rind in.
Stir all of the ingredients over ice and strain into the martini glasses.