3⁄4 oz Pineapple rum, Plantation Stiggin's' Fancy
3⁄4 oz Bitters, Angostura
3⁄4 oz Bigallet China-China
1⁄2 oz Orgeat
1⁄2 oz Lime juice
1 Orchid (As garnish)
1 lf Pineapple (As garnish)
Instructions

Shake, strain, coupe, garnish.

Cocktail summary
Created by
Liicifur, Six Arms, Seattle, WA
Year
Ca. 2017
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(3 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Made with Neilson Elevé sous bois for the agricole (because I can't stand white agricole) and Amargo Vallet in place of the Angostura (real angostura bark!.) Probably a 4.5. — ★★★★
Similar cocktails
  • Rosemary's Bambino — Bourbon, Campari, Sweet vermouth, Grapefruit juice, Rosemary
  • Last Stand — Reposado Tequila, Aperol, Sweet vermouth
  • The Runaway — Bitters, Batavia Arrack, Rye, Orgeat, Lemon juice, Lemon peel
  • The Duke — Cognac, Amaro Montenegro, Sweet vermouth, Bitters, Orange peel
  • Esprit d'Escalier — Bourbon, Aperol, Amaro Nonino, Grapefruit juice
  • Bitter Crush — Aperol, Light rum, Orange bitters, Lemon juice, Sugar, Lemon peel
  • The Italian American Cocktail — Bourbon, Campari, Amaro Nonino, Lemon juice, Maple syrup, Lemon peel
  • B.A.F. — Speyside Scotch, Oloroso sherry, Aperol, Gran Classico, Lemon peel
  • The Elephant in the Room — Scotch, Rum, Aperol, Cynar, Maraschino Liqueur, Orange peel
  • Canongate — Scotch, Aperol, Sweet vermouth, Walnut Liqueur, Cherry
Comments