The Boule-Bird
TIKI-inspired Boulevardier? Yep.
Together with coopercraft, my good buddy Jordan aka @highproofpreacher and myself have teamed up to create two takes on a Boulevardier. Both recipes will be using similar ingredients in pineapple and sherry but they will be vastly different in flavor and texture but very similar in that they’re both absolutely delicious.
This is my take on a tiki-inspired cross between a Boulevardier and a Jungle Bird. This recipe is both SHAKEN and STIRRED. The initial base is a Boulevardier-riff that combines Oloroso sherry and the 100-proof bourbon to provide something familiar but not overly sweet to compliment the topping (think Garibaldi). This orgeat, salted-pineapple foam is literally the icing on the cake. This topping is shaken to showcase the pineapple’s natural ability to foam when aerated (shaken) providing for light and fluffy top and a strong, complementary base to match. You NEED to make this recipe this week and make sure to head on over to @highproofpreacher to check out his coffee/pineapple riff!
ingredients:
1 oz Bourbon
¾ oz Campari
1 oz Oloroso Sherry
1½ oz Pineapple Juice
1 oz Orgeat
1 Pinch of Smoked Sea Salt
Pineapple Fronds (garnish)
instructions:
In the mixing glass, combine bourbon, Campari, and sherry and stir. Pour this over crushed or pebble ice. In a shaking tin, combine orgeat, pineapple and smoked salt then shake, strain and pour this over the base cocktail. Garnish with pineapple fronds.
Check it out on Instagram:
Disclosure:
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!