3/4 oz Crème de Pêche (Briottet Maison Edmond CdP de Vigne)
3/4 oz Pineapple Juice
1 tsp Lemon Juice
1 tsp Egg White (1/3 Egg White)
Shake with ice and strain into a cocktail glass. I garnished with 3 drops of Fee's Whiskey Barrel Aged Bitters.
For our second drink last Friday, I spotted an interesting recipe, the Smiling Ivy, in the Big Bartender's Book from the UKBG's Guide to Drinks from 1953. Since dark Jamaican rum and pineapple juice pair up so well, such as in Iuka's Grogg, I was willing to give this drink a try. Plus, I was curious to see what a Tiki-style drink from a British bartender in the 1950's would be like.