This recipe appears in:Cocktail Trend: More Than A Dash of Bitters
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.
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.
- 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
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.