Bombay Black

     This comes down to the simple question for craft bartenders, pineapple or raspberry? Do we use pineapple juice as per the recipe or do we substitute raspberry liqueur to throw a spin on things as most creative cocktails do? Following the East India Cocktail, in which I've seen just that, both ingredients work quite well. We tried a spin on the Mariner, a drink from the PDT Cocktail Book. Binoy whipped up a batch of black cardamom syrup and we went to work. After some time we both agreed upon the raspberry liqueur version. All in all the Mariner is a drink we both agree should be on all drink menus for the cooler season. Thus he created the Bombay Black, a house favorite.

Bombay Black

2 oz. scotch (we used JW Black)

1/2 oz. black cardamom syrup

1/4 oz. raspberry liqueur

1/4 oz. lemon juice

shake and strain into coupe 

lemon twist garnish