x

Email this Recipe

Cocktails

The Dutchess

The Dutchess

This cocktail from Theo Lieberman of Lantern's Keep and Milk & Honey in NYC has a heavy pour of Angostura bitters in it, but that doesn't make it bitter. The spice is balanced with bright fruit and earthy almond from housemade orgeat. "It smells like a roasted banana milkshake, which kind of blows my mind," says Lieberman of the easy-drinking cocktail, "but there's a lot of booze in it." Genever adds a grainy, malty texture, making a rich cocktail that doesn't need an egg for body.

You can purchase orgeat, but homemade is better than many of the available brands. Here's the Serious Eats recipe. If you want to buy it, try Small Hand Foods.

Fresh pineapple juice is essential here. If you don't have a juice extractor, you can muddle cubes of fresh ripe pineapple and strain the juice, or try to squeeze the juice using a clamp-style hand juicer. Don't use canned fruit or juice.

The Dutchess

Loading text goes here What's This? OK

About This Recipe

Yield:makes 1 cocktail
Active time:10 minutes
Total time:10 minutes
Special equipment:juicer for lemon and pineapple juice
This recipe appears in: Cocktail Trend: More Than A Dash of Bitters

Ingredients

  • Ice
  • 1 1/2 ounces genever
  • 1/2 ounce freshly squeezed lemon juice
  • 1 ounce freshly squeezed pineapple juice, strained
  • 3/4 ounce orgeat
  • 1/2 ounce Angostura bitters

Procedures

  1. 1

    Fill a cocktail shaker with ice, add genever, lemon juice, pineapple juice, orgeat, and Angostura. Shake well until very cold. Strain into 6-ounce glass and serve immediately.

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: