whiskey-a-go-go

1 1/4 oz Sour Mash Bourbon
1 oz Pineapple Juice
1/2 oz Galliano L'Autentico Liqueur
1/4 oz Lemon Juice
1/4 oz Simple Syrup
~ 2 oz Prosecco (Vincent Toffoli)

Shake with ice and strain into a cocktail glass. Top off with the sparkling wine.

On Thursday night, I stopped into Rendezvous to visit Scott Holliday. I spotted the Whiskey-A-Go-Go as the new drink on the menu and decided to give it a try. The cocktail features the new formulation of Galliano, or better stated the return to the pre-1989 recipe. In this drink, the licorice and other botanicals from the Galliano worked rather well with the pineapple juice which followed these flavors on the sip. The prosecco gave a lightness to the drink as well as contributed a sharpness to the pineapple flavor. The Bourbon served as a backbone of the drink but was not a dominant flavor. Overall, the WAGG was a refreshing drink with some interesting notes, and it will find its perfect home as the mercury starts creeping up on the thermometer. Probably in a similar way as the Algonquin Cocktail (2 oz rye, 1 oz pineapple juice, 1/2 oz dry vermouth) served as my summer drink two years ago.

Postnote 6/17/14: Scott mentioned that this was his whiskey variation of the Barracuda.