Eagle Rare Pksb Recipe

Cook and strain

Combine chopped fresh pineapple, granulated sugar, and water in a small saucepan over medium heat. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the pineapple softens and the sugar dissolves. Remove from heat and allow to steep for 10–15 minutes to extract flavor.

Strain the mixture through a fine mesh sieve or cheesecloth, pressing on solids to extract as much liquid as possible. Discard solids. Cool the syrup completely, then refrigerate in a sealed container for up to 2 weeks. Yields about 6 ounces; use 0.5 oz per cocktail.

Chill glass

If desired, chill an old-fashioned glass by filling it with ice and water while you prepare the drink, then dump before pouring.

Combine ingredients

In a mixing glass or shaker filled with ice, add 2 oz Eagle Rare 10 Year Bourbon, 0.5 oz PX sherry, 0.5 oz pineapple syrup, 0.75 oz fresh lime juice, 0.25 oz simple syrup, 2 dashes Angostura bitters, and 1 dash orange bitters.

Shake and chill

Secure the shaker and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain

Discard the ice/water from the chilled old-fashioned glass if used. Strain the contents of the shaker into the glass over a single large clear ice cube.

Finish

Float the 0.5 oz PX sherry on top if you prefer a layered presentation: pour the sherry slowly over the back of a bar spoon held just above the drink surface so it settles on top. (Optional — you can also combine earlier for an integrated flavor.)

Garnish

Garnish with a dehydrated pineapple wheel or fresh pineapple wedge on the rim. Optionally grate a light dusting of nutmeg over the top for aromatic warmth.