A herby, tropical drop that mixes Brazilian flair with a Prohibition-era classic
This delightful concoction is inspired by the iconic Last Word cocktail that was popular during Prohibition. The combination of tropical sweetness and invigorating citrus gives it a refreshing burst, while a touch of lively spiciness from the spirits adds an intriguing twist. At Bōkan, we finish it off with a touch of smoke – if you’d like to replicate that at home, put a few pineapple leaves in a cool spot for a few days, until dried out, then torch them so they start smoking. Put the smoking leaves on a saucer next to the finished drink, cover both saucer and glass with a large jar or jug (even a big saucepan will do) and leave to infuse for 45 seconds.
Qué bacana
Serves 1
40ml cachaça
20ml yellow Chartreuse
15ml cherry liqueur – we use Luxardo Maraschino
25ml pineapple juice
20ml fresh lime juice
1 fresh pineapple leaf, to garnish
Put all the liquids in a shaker filled with ice, shake hard, then double strain the foamy results into a highball glass over fresh ice. Garnish with a pineapple leaf and serve.
Generoso D’Avino, bar manager, Bōkan, London E14
Source: The Guardian
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