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Today I bring you the Kingston Club.
It’s fresh and fruity and light.
This cocktail comes from Jeffrey Morgenthaler. He’s pretty much a genius when it comes to mixing drinks.
He has a new book that I can’t wait to get my hands on. It’s not just a book of drink recipes, it’s really a primer on cocktail techniques.
If you want to get a better understanding of the whys and hows of shaking and stirring and what role ice plays in the chilling and diluting of drinks, this is the book for you.
And it’s even more for you if you’ve ever fantasized about opening your own bar or just improving your home bar setup.
The Kingston Club is a tiki drink, a category of cocktails that tends to rely heavily on rum and tropical fruits and has been making quite a comeback in the last couple of years.
Tiki drinks can easily cross the line from pleasantly fruity to overbearingly sweet, which is why I used to give them a wide berth.
But this drink is restrained on the sweetness front.
Instead of rum, it uses Drambuie, a Scotch whisky liqueur, most commonly used in the classic old man drink The Rusty Nail.
It goes tropical with fresh pineapple and lime juices and just a small splash of Fernet Branca for an herbaceous complexity and a few dashes of Angostura bitters for a hint of warm baking spices.
(If you love that tropical citrus-spice flavor profile you should try these chocolate sandwich cookies with a citrus clove filling.)
It gets topped with some soda water for subtle effervescence and a twist of orange peel for an extra hit of that lovely sweet citrusy fragrance.
All of which makes for a pretty drink to look at.
It’s a drink that feels both familiar and surprising.
And I just love it.
Looking for another way to use that bottle of Fernet Branca? Try the Toronto.
- 1 1/2 ounces Drambuie
- 1 1/2 ounces pineapple juice
- 3/4 ounce freshly squeezed lime juice
- 1 teaspoon Fernet Branca
- 3 dashes Angostura bitters
- orange peel, for garnish
- Add the Drambuie, pineapple juice, lime juice, Fernet, and Angostura bitters to an ice-filled shaker. Shake until cold. Strain into an ice-filled collins glass and top with soda water and express a piece of orange peel over the drink. Serve immediately.
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- The Bar Book: Elements of Cocktail Technique (Cocktail Book with Cocktail Recipes, Mixology Book for Bartending)
- Cocktail Kingdom Koriko Weighted Shaking Tin Set
- OXO SteeL Cocktail Strainer
- Cocktail Kingdom Japanese Style Jigger 1oz/2oz - Stainless Steel
- Cocktail Kingdom Japanese Style Jigger 3/4 oz and 1/2 oz measure - Stainless Steel
- Angostura Aromatic Bitters, 4 Ounce
Amount Per Serving: Calories: 151Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 0g