BULL OF THE ROOST – The perfect balance between intensity and smoothness.
Smoked red pineapple tequila delivers a unique aromatic intensity, subtly rounded by the fruity sweetness of Gabriel Boudier apricot brandy and apricot nectar. Clarified with coconut milk for a delicately silky texture, this cocktail remains fresh and complex, thanks to lime and fragrant rosemary notes.
An original creation by Dragonfly Cocktail Bar (@dragonflyedinburgh)—more than just a must-visit, a true Edinburgh institution.
Instructions
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1Generously fill a shaker with ice cubes.
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2Add the smoked red pineapple tequila, Gabriel Boudier apricot brandy, apricot nectar, and fresh lime juice.
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3Shake vigorously for about 15 seconds.
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4Pour the mixture into coconut milk to allow it to curdle, then slowly strain it (using a fine strainer or a coffee filter) after a few minutes of resting, to achieve a perfectly clear liquid.
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5Pour the clarified cocktail into a coupe or old-fashioned glass, ideally over a large clear ice cube.
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6Garnish elegantly with a sprig of fresh rosemary.
Slowly pour the clarified cocktail over a large ice cube to maintain its clarity.
Information :
- Preparation : 1h0 minutes
- Difficulty : Difficult
Ingredients :
- 1.5 oz Smoked red pineapple tequila
- 0.7 oz Gabriel Boudier Apricot Brandy
- 1 oz Apricot nectar
- 0.75 oz Fresh lime juice
- 1.5 oz Coconut milk
- Fresh rosemary sprig
To be found in store:
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Apricot Brandy Liqueur
See the product
