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summer cocktail
Shaken, on the rocks
1
5 minutes
The cocktail you reach for after a long day spent enduring brutal summer hardships—you know, lounging poolside, flipping burgers, and perfecting your cannonball technique.
At first sip, mellow bourbon lays a smooth, gently spiced foundation, bringing soft notes of caramel, vanilla, and a hint of charred oak. A touch of almond orgeat syrup (from our favorites at Liber & Co.) adds that creamy, nutty sweetness, blending perfectly with the fruity brightness of pineapple juice. Luxardo Maraschino liqueur jumps in with a second layer of stone fruit character. Fresh lemon juice cuts through the sweetness, bringing zesty, citrusy clarity. And finally, Peychaud’s bitters weave in just a touch of aromatic spice, adding depth without weighing things down.
Topped off with pineapple fronds, a juicy lemon wedge, and a decadent Luxardo cherry, this drink looks as good as you feel when you finally move from inflatable pool float to deck chair, victorious from a day of rigorous relaxing.
Board Shorts: summer doesn't last forever, so you gotta make it count.
Recipe courtesy of Liber & Co.
2 oz Elijah Craig Small Batch Bourbon
0.5 oz Almond Orgeat Syrup
0.25 oz Luxardo Maraschino Liqueur
0.75 oz lemon juice
2 dashes Peychaud’s bitters
Pineapple fronds, lemond slice, and Luxardo Maraschino cherry for garnish
Add all ingredients to a cocktail shaker.
Add ice and shake hard for 10 seconds.
Strain into a chilled rocks glass.
Garnish with pineapple fronds, lemon wedge, and a Luxardo cherry.
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