Shaken · Pilsner
GarnishPineapple fronds and mint bouquet
Shaken · Pilsner
Nathan McCarley-O'Neill, The NoMad, New York City
Kingdom of Savoy cocktail recipe
What goes in it
- 1 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.75 oz
- 0.75 ozToasted coconut syrup
House prep · Recipe below ↓
- 0.5 ozAmaro Nardini
Bottle · Amaro Nardini
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 0.25 ozBranca Menta
Bottle · Branca Menta
- 0.25 ozCane sugar syrup (2:1)
House prep · Recipe below ↓
Method · Shaken
- 1Give everything a short shake with ice.
- 2Strain over crushed ice in a tulip beer glass and garnish with two pineapple fronds and a mint bouquet.
- Glass
- Pilsner
- Ice
- Crushed
- Garnish
- Pineapple fronds and mint bouquet
Prep ahead
Fresh juice
Pineapple Juice
- Yield
- About 16 oz per pineapple (fresh)
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh pineapple, or unsweetened canned pineapple juice
Method
- 1Fresh: peel, core, chop and press or blend, then fine strain. Store in the refrigerator.
House prep
Toasted Coconut Syrup
- Yield
- About 2 quarts
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- 0.5 quart coconut flakes
- 25 ozcoconut milk
- 2 cans cream of coconut
- 0.5 quart demerara sugar
Method
- 1Toast the flakes at 425°F until just golden. Simmer them in the coconut milk over medium-low heat for twenty minutes, then stir in the cream of coconut. Strain out the flakes, return to low heat and whisk in the sugar until dissolved.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Cane Sugar Syrup (2:1)
- Keeps
- 3 months
- Storage
- Refrigerated
Ingredients
- 2 partsorganic cane sugar (by weight)
- 1 parthot water (by weight)
Method
- 1Stir the sugar into the hot water until fully dissolved. Let cool. Store in the refrigerator.
About the Kingdom of Savoy
Kingdom of Savoy is a tiki cocktail made with pineapple juice, absinthe and toasted coconut syrup, created by Nathan McCarley-O'Neill at The NoMad.
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