Here in the South, we LOVE our cocktails. Every Friday the Southern Foodies like to share one of our favorite Southern-Traditional, Southern-Created or Southern-Inspired Cocktail Recipes we know you will enjoy.
Today’s Southern Cocktail is… Surprising.
Southern Cocktail #18 is Bitta-Bu Cocktail
I know it’s not a popular thing to say in Craft Cocktail Circles … But I really like Malibu Rum.
It can be really refreshing on a hot day and equally as relaxing on a cool evening. And over the past year I have discovered several cocktails made with Malibu that I really enjoy, like The Gumby Slumber (Click HERE Now for the recipe). I will be sharing more of them here in the future.
But most cocktails made with Malibu Rum have one thing in common – Like Malibu Rum, they are sweet.
While there is nothing wrong with a sweet cocktail, sometimes I am in the mood for something a bit more bitter. So I decided one day to see if there were any bitter cocktails made with Malibu Rum.
It turns out there are.
I found a Southern Cocktail made with Malibu Rum that is bitter and quite good.
In the Bitta-Bu Cocktail (you see what he did there?), Cody Held, a bartender at Zero Restaurant in the Zero George Street Hotel in Charleston, South Carolina, uses a mix of two Italian Amari – Zucca and Campari – to balance Malibu’s sweet flavor. A little lemon juice, Peychaud’s bitters and two pieces of salted pineapple, round out the ingredients and give the cocktail a nice rich flavor.
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Click HERE for a list of ALL of our Southern Cocktail Recipes…so far
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Bitta-Bu Cocktail Recipe
Materials
- 1 ounce Malibu Rum
- 1/2 ounce Pimm's No. 1
- 1/2 ounce Zucca Rabarbaro Amaro
- 1/2 ounce Campari
- 3/4 ounce freshly squeezed Lemon Juice
- 2 dashes Peychaud's Bitters
- 2 1- inch pieces Salted Pineapple
- Angostura Bitters for spritzing
- Lemon Twist for garnish
Instructions
- Add all ingredients, expect Angostura bitters and lemon twist, to a shaker with ice.
- Shake well.
- Double strain into a rocks glass filled with fresh ice.
- Spritz Angostura bitters over the top of the drink.
- Garnish with a lemon twist.
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The Savoy Cocktail Book
Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. He left the United States during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920.
Craddock’s “The Savoy Cocktail Book” was published in 1930 and is still in print today.
Craddock invented a number of classic cocktails, including the famous Corpse Reviver #2 and the White Lady He also helped popularised the Dry Martini.
Lavishly illustrated with all illustrations reproduced in color.
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Click HERE Now to Get The Savoy Cocktail Book
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Recipe Courtesy of SuperCall.com, originally created by Cody Held, a bartender at Zero Restaurant + Bar in the Zero George hotel in Charleston, SC. Additional Information Courtesy of Wikipedia and is used by permission.
