A riff on the Boulevardier, this is a summer-worthy aperitif with a French twist. Briny Scotch and manzanilla sherry evoke a salty sea breeze while letting the base of Pineau des Charentes shine. The drink is served over cubes of frozen coconut water; as a result, “the drink subtly changes while you sip, and hydrates you on those hot summer days,” Abigail Gullo explains.
Bon Bon Vivant
Abigail Gullo | New Orleans
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Ingredients
Yield: 1
- 1 1/2 ounces Pineau des Charentes White
- 3/4 ounce manzanilla sherry
- 3/4 ounce single malt Scotch, preferably Bruichladdich Classic Laddie
- 1 large frozen cube of coconut water, more if desired (see Editor’s Note)
Garnish: lemon twist, watermelon slice on the side
Directions
- Stir first three ingredients with regular ice cubes until chilled.
- Strain into a rocks glass over the coconut water cube(s).
- Twist the lemon peel over the drink to express the essential oils, then discard the peel.
- Serve with a slice of watermelon on the side, “to snack on while you sip,” Gullo suggests.
Editor's Note
To make the coconut water ice cubes, freeze coconut water in a silicone tray.