2 Dashes Maraschino. (2/3 Barspoon Luxardo Maraschino)
2 Dashes Angostura Bitters.
1/4 Slice Pineapple.
1 Glass Brandy. (2 oz Chateau Pellehaut Armagnac)
(Muddle Pineapple in Maraschino. Add Bitters, Brandy and…) Shake well and strain, adding a little soda water.
I guess I probably picked the wrong glass for this. Nonetheless, this is a tasty cocktail. Mostly dry Armagnac flavor with just a hint of sweetness and exoticism.
Absolutely nothing wrong with that!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.