Bull of the roost

Bull of the roost
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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

  • 1
    Generously fill a shaker with ice cubes.
  • 2
    Add the smoked red pineapple tequila, Gabriel Boudier apricot brandy, apricot nectar, and fresh lime juice.
  • 3
    Shake vigorously for about 15 seconds.
  • 4
    Pour 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.
  • 5
    Pour the clarified cocktail into a coupe or old-fashioned glass, ideally over a large clear ice cube.
  • 6
    Garnish 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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