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.
- 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.
Juicer for lemon and pineapple juice