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Drink of the Week: Bubbaloo

After we got our hands on Jim Meehan’s PDT Cocktail Book a while back, we did a little digging around the interwebs to find out what folks were trying. The Bubbaloo cocktail created by Euclides López in 2009 was mentioned, so we flipped the pages and found the recipe. Not a lot has been written about this drink, and since we had all of the ingredients we thought we might give it a try.

Bubbaloo by Euclides López 2.25 oz pisco .5 oz sweet vermouth .5 oz apricot brandy (liqueur) 3 dashes Amargo Peruvian Bitters

Stir with plenty of ice, then strain into a chilled cocktail glass.

The only challenge with the recipe is the Amargo bitters. We picked up a bottle a couple years ago to make an authentic Pisco Sour. There's probably a good argument against using Angostura in its

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