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Created by Simone Goldberg at Narcissa in NYC who described it as “Kind of a Boulevardier meets an herbal Mai Tai”, this cocktail had everyone in the Elevated Craft Crew buzzing to try it when it was shared by one of our members!
This wild ride of a drink combines the bold kick of bourbon, zesty lemon juice, and the smoky allure of Ancho Reyes. Aperol adds a touch of brightness, while demerara syrup sweetens the journey. Muddled pineapple chunks and sage leaves bring a refreshing twist, while Angostura bitters add the perfect finishing touch.
(Originally published 1/5/24)
1½ oz. Bourbon
¾ oz. Lemon Juice
¾ oz. Ancho Reyes
½ oz. Aperol
¼ oz. Demerara Syrup
2 Dashes Angostura Bitters
2 Pineapple Chunks, Muddled
2 Sage Leaves, One to Muddle / One for Garnish
Muddle 2 pineapple chunks and 1 sage leaf in your Hybrid Cocktail Shaker.
Add all remaining ingredients (except the other sage leaf) to the shaker over ice and shake.
Strain into a chilled coupe and garnish with sage leaf.
You can easily tweak this recipe to your preferences -- up the sugar if you like a sweeter side to your bitter, or add more Ancho Chile Reyes to turn up the heat.