1/2 oz Suze Gentian Liqueur
3/4 oz Soursop Juice
3/4 oz Lime Juice
Shake with ice, strain into a rocks glass with ice (pour into a rocks glass), and garnish with a dehydrated lime (lemon) wheel and a pineapple leaf (mint sprigs).
After work two Thursdays ago, I turned to my compiled list of drinks to make with the tropical juices that I had just bought, and I decided upon the Kingston Soundsystem calling for soursop. The recipe was crafted by Shannon Mustipher and published in her Tiki: Modern Tropical Drinks book, and it was inspired by the Jungle Bird but taken in an opposite direction. Here, an unaged rum was used instead of a dark one, an herbal gentian liqueur instead of bitter Campari, and softer soursop juice instead of pineapple.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
Posts
No comments:
Post a Comment