WE MADE IT! Well, I made it. Did you make it? This drink’s name isn’t a typo.
- 45ml genever
- 15ml lemon juice
- 30ml strained pineapple juice
- 22ml orgeat syrup
- 15ml Angostura bitters
This one comes from Theo Lieberman via Serious Eats, and I didn’t realise until I was writing this post that this guy is behind Lantern’s Keep, maybe the only wonderful cocktail bar in the theatre district in NYC, and one of the few cocktail bars I managed to get to with my broken ankle last year. Memories!
Anyway, this is one I’ve had tagged for a while, but I kept putting it off. First, I had to have genever. Then I had to have orgeat. Then I had to stick to the guide and get some fresh pineapple juice, despite buying some bottle juice only a few days ago.
What I didn’t pay much attention to was the fact that the recipe uses 15ml of Angostura bitters. Not a few drops. Half an ounce of bitters. What the flipping heck. Always trust a recipe, though (or most of the time) and I did, and while it does have the herby, tangy bitters notes coming through, there’s enough punch from the other ingredients that it all works out magically and wonderfully.
Having said that, it’s been a very big day for me—and a big month, to boot. Thanks for coming on this crazy adventure with me yet again. See you next year?Posted by Miss Ginuary | 0 comments