Boss Bitter Pineapple

This refreshing creation by Nick Detrich was the best-selling drink at his New Orleans bar, Cane & Table, in 2014. The recognizably tiki-esque mélange of rum and fruit juices is given a delightfully sharp edge by a full ounce of the bitter herbal liqueur Baska Snaps, while the heavy portioning of Peychaud's bitters helps to dry out the cloying sweetness of the pineapple juice and the orgeat, an almond-flavored syrup. An unlikely but well-balanced cocktail, it is perfect in the hotter months, but good all year round.

Boss Bitter Pineapple

A well-balanced, tiki-inspired cocktail with a sharp edge of bitter herbal liqueur, sweetened with pineapple and almond flavors.

4.25 from 43 votes
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Ingredients

  • 1 oz Baska Snaps
  • 1/2 oz orgeat syrup (preferably Orgeat Works)
  • 1/2 oz white rum (preferably Banks 7)
  • 1 1/2 oz fresh pineapple juice
  • 1/2 oz fresh lime juice
  • 21 drops Peychaud's bitters
  • 1 lime wheel

Instructions

  1. Fill a pilsner glass with crushed or pebble ice.
  2. In a cocktail shaker half-filled with ice, combine all ingredients except the bitters and the lime wheel, and shake heartily.
  3. Strain the mixture finely into the pilsner glass.
  4. Top with the bitters and lime wheel.
  5. Serve with a straw.