1 1/2 oz Jägermeiseter
3/4 oz Pineapple Juice
1/2 oz Lillet Blanc
1/2 oz Simple Syrup
1/4 oz Lemon Juice
Shake with ice and strain into a coupe glass. Garnish with a charred pineapple on a pick and orange oil from a twist.
Before the Bartenders' Breakfast on Saturday night, I attended the Deer Garden which was a Jagermeister-sponsored event that paired cocktails with food at the various stations. One of my favorites of the evening that could easily be reproduced was William van Leuven's West Coast German. Once prepared, it offered orange and pineapple aromas. Next, pineapple on the sip was brightened by the Lillet and lemon, and the swallow shared Jagermeister's dark spice notes. Once again, pineapple and Jagermeister were quite complementary as they were in the Adlon Cocktail. Perhaps increasing the lemon juice to 1/2 oz or dropping the simple syrup will appeal to those with drier sensibilities.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!