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Imperial Bulldog
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Imperial Bulldog
Serve in a Poco grande
| 6 fresh | Raspberries |
| 2⁄3 oz | Underberg/ Brasilberg |
| 3⁄4 oz | Akvavit / Aquavit |
| 3⁄4 oz | Cachaça |
| 3⁄4 oz | Pineapple juice |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
Garnish: Bottle of emptied Underberg upturned into cocktail, raspberry. Mint sprigs bouquet, dehydrated pineapple wedge and lime slice wheel. Serve with a straw.
How to make:
MUDDLE raspberries in base of chilled glass and fill glass with crushed ice. SHAKE other ingredients with ice and strain into pre-preprepared glass. Cap with more crushed ice.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
This cocktail looks better if made to spec with the raspberries in the base of the glass but is fruitier, and arguably better, if you muddle the raspberries in the base of the shaker prior to shaking.
History:
Adapted from a recipe created circa 2017 by Jane Danger and Austin Hennelly at Mother of Pearl, a contemporary tiki bar in New York City's East Village which permanently closed in 2020. This cocktail was kindly brought to our attention by David Selle.
Alcohol content:
- 1.4 standard drinks
- 15.96% alc./vol. (15.96° proof)
- 20 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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