Sweet champagne, muddled pineapple, and warming rye whiskey form the basis for this pre-Prohibition era cocktail. The recipe for this version comes from New York City bar and restaurant The Beagle.
Ingredients
- 1 (1") cube of pineapple
- 1⁄4 oz. simple syrup
- 1⁄2 oz. lemon juice
- 1⁄2 tsp. maraschino liqueur
- 1 1⁄2 oz. rye whiskey
- Champagne, to top
- Lemon twist, to garnish
Instructions
Step 1
In a cocktail shaker, muddle the pineapple, syrup, lemon juice, maraschino liqueur, and whiskey. Add ice and shake well. Strain into a coupe, top with Champagne, and garnish with lemon twist.
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