Imperial Bulldog

Name: Imperial Bulldog
Total time: 4 min
Cuisine: Cocktail
Ingredients: 6 fresh Raspberries; 20 ml Underberg; 22.5 ml Akvavit / Aquavit; 22.5 ml Cachaça (unaged); 22.5 ml Pineapple juice; 22.5 ml Lime juice; 15 ml Sugar syrup 'rich' (2:1)

Difford’s Guide

Discerning Drinkers (5)

Measurements in:

Serves:

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Ingredients
6 fresh	Raspberries
2/3 fl oz	Underberg/ Brasilberg
3/4 fl oz	Akvavit / Aquavit
3/4 fl oz	Cachaça (unaged)
3/4 fl oz	Pineapple juice
3/4 fl oz	Lime juice (freshly squeezed)
1/2 fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glassware

Serve in a Poco grande

Prepare

Select and pre-chill a POCO GRANDE GLASS.
Prepare garnish of bottle of Underberg, mint sprigs bouquet, dehydrated pineapple and lime slice wheels.

Method

MUDDLE raspberries in base of chilled glass and then fill glass with crushed ice.
Separately, SHAKE other ingredients with ice.
STRAIN into pre-prepared glass.
CAP with more crushed ice.

Garnish

Upturn and empty bottle of Underberg into cocktail.
Garnish with mint sprigs bouquet, dehydrated pineapple wedge and lime slice wheels.
Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.5 standard drinks
15.76% alc./vol. (31.53° proof)
21.1 grams of pure alcohol

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.

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.