by Stanley Worrell | December 15, 2017

The Bum Boat Cocktail from Bar Tulia’s, Stanley Worrell

The Bum Boat; Photography by Michael Caronchi


Serves 1
  • 1 ounce Bulleit Rye
  • 1 ounce Bacardi 8 Años
  • 1 ounce fresh pineapple juice
  • 1/2 ounce orgeat syrup
  • 1/2 ounce Monin Apricot Syrup
  • 1/4 ounce fresh lemon juice
  • 1 dash Bittermens ‘Elemakule Tiki Bitters
  • 1 dash Angostura bitters
  • Pineapple slice
  • Maraschino cherry

PREPARATION: Add all ingredients except pineapple and cherry to a cocktail shaker, fill with ice and shake. Strain into an old-fashioned glass filled with crushed ice and garnish with pineapple slice and cherry.

Lively atmosphere at Bar Tulia; Photography by Michael Caronchi