Shaken · Collins
GarnishLemon peel
Shaken · Collins
Zach Lynch, Ice Plant Bar, St. Augustine
Skyeway cocktail recipe
What goes in it
- 1.5 oz
- 1 ozPineapple juice
Fresh juice · Recipe below ↓
- 0.5 ozMaraschino liqueur
Bottle · Maraschino Liqueur
- 0.5 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozAllspice dram
Bottle · Allspice Dram
Method · Shaken
- 1Shake everything with ice.
- 2Strain into a chilled collins glass packed with pebble ice and garnish with a lemon peel.
- Glass
- Collins
- Ice
- Crushed
- Garnish
- Lemon peel
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.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Skyeway
Skyeway is a tiki cocktail made with islay scotch, pineapple juice and maraschino liqueur, created by Zach Lynch at Ice Plant Bar.
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