This drink originally belongs to David Delaney a Boston bartender. With this cocktail he won Imbibe Magazine Cover Cocktail contest. The recipe has various ingredients that work in  harmony creating a slightly sour but refreshing taste and mouthfeel.





  • 1-1/2 oz rye

  • 3/4 oz Earl Grey–infused Pineau des Charentes*

  • 1/2 oz pineapple rosemary shrub

  • 1/2 oz freshly squeezed lemon juice

  • 2 dashes orange bitters

  • 2 oz IPA beer

  • 1 pineapple slice, as garnish

  • 1 rosemary sprig, as garnish


    • Soak 1 Earl Grey teabag in half a (750 ml) bottle of Pineau des Charentes for an hour.


    • Grab your cocktail shaker fill the half of it with medium ice cubes, add the rye, Pineau des Charentes, shrub, lemon juice, and bitters.


    • Cover and shake.


    • Strain into an ice-filled Collins glass and top with the beer.


    • Garnish with the pineapple and rosemary.

    Makes 1


      • Henry G. , (2013) , Savory Cocktails, p. 90

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