Summertime cocktail series with Floyd's Thirst Parlor
Uke Solo Floyd's Thirst Parlor Springfield Illinois -Photograph by Kate Spencer Photography

Uke Solo Floyd's Thirst Parlor Springfield Illinois -Photograph by Kate Spencer Photography


The Uke Solo, highlights bourbon in a context that it is not ordinarily found in tiki drinks.
Graham, who created this drink, said the sweet oaky character of the bourbon stands on the shoulders of the pineapple juice making a more boldly flavored base for a tiki drink than rum usually offers. “The extra kick afforded by the barrel-proof bourbon in the double-neck version is sure to please both bourbon lovers and tiki enthusiasts,” He said. 

 

Uke Solo
1.5 oz Weller Special Reserve Bourbon
1.5 oz pineapple juice
0.5 oz Génépy liqueur (e.g., Dolin Génépy des Alpes)
0.25 oz orange curaçao liqueur
Squeeze lime juice
Large mint sprig
Amarena cherries

Shake all liquid ingredients vigorously to chill and aerate the cocktail. It should come out a bit frothy, which creates a lighter body and silkier texture. Strain the cocktail into an ice-filled Poco Grande or hurricane glass. Garnish with mint and cherries. Add a float of barrel-proof bourbon to the top to make this a double-neck Uke Solo.

Graham of Floyd's Thirst Parlor Springfield Illinois adds a float of bourbon to make a double-neck Uke Solo.  Photograph by Kate Spencer Photography

Graham of Floyd's Thirst Parlor Springfield Illinois adds a float of bourbon to make a double-neck Uke Solo.  Photograph by Kate Spencer Photography