It was listed as a possible ice bucket on Etsy, but I don’t think standing water would be so great in the brass.Â For now I’ll just let it hang out with the liquor bottles.
I love the flavor of pineapples but they always get the rap of being put into a tropical drink. While I have no problem with that whatsoever, I really wanted to try a pinapple drink that wasn’t tiki.
This drink is a good base. It’s not pow-bam terrific but it’s getting there. The first incarnation came straight from theÂ Joy of Mixology. And immediately I knew this was not really great. It tasted… weird? So I tried to think up what it was missing and came up with the recipe below.
The name, The Parker Misfire, is based off of the original recipe name, The Algonquin. I associate that with the name of the hotel where the Algonquin Round Table was housed. While many notable names sat there, I remember it fondly for Ms. Dorothy Parker, whose acerbic wit I strive for in my daily life. While this drink has some bite, it doesn’t deliver quite the zing it needs. Suggestions, as always, are welcome.
1-1/2 oz Rittenhouse Rye 100
1/2 oz Dolin Dry Vermouth
1/2 oz Pineapple Juice, unsweetened
1/4 oz Rothman & Winter Orchard Apricot Liqueur
2 dashes of Miracle Mile Yuzu Bitters
Combine all ingredients except for bitters in a shaker 2/3 filled with ice. Shake well and strain into a chilled cocktail glass. Add two dashes of Yuzu bitters on top.
Sweet and savory with aÂ surprisinglyÂ creamy mouthfeel. The apricot balances the sweetness and cuts through the dry vermouth to prevent it from becoming ‘too savory’, which I found to be a real problem with the first version of the drink. The Yuzu adds a subtle bite of acid while providing a clean citrus nose to the drink. The rye is not a powerful flavor here as the pineapple covers up a lot of its bite.