Created by Shel Buhler, Brand Director Aparium Hotels, this pineapple punch bowl is sure to be a summer crowd pleaser. It’s bright-yet-tart, tropical, and slightly bitter take on a bold and spicy margarita emits fun vibes.
Percheron is a seasonal rooftop bar at Crossroads Hotel. Named for the famed horses of the once Pabst brewery, a breed known for its intelligence and liveliness, Percheron is the place in Kansas city to sip in the sun, connect and enjoy the city’s most iconic views.
This series allows readers to go beyond the well-known recipes using agave, i.e., a combination of tequila, lime juice, and orange liqueur. Break out the cocktail shaker and try these contemporary agave-based creations that come straight from the cocktail shakers of today’s top bartenders.
Pineapple Punch Bowl
- 1 Punch bowl
- 8 oz Espolon Tequila
- 4 oz Cocchi Americano
- 4 oz Campari
- 8 oz mango syrup
- 6 oz lime juice
- 7.5 oz water
- 16 dashes dashes Hellfire Bitters
- 8-10 Fresh-cut lime wheels
- Combine all ingredients in a Vitamix and blend for a smooth consistency.
- Add a 4" x 6" block of ice to the pineapple punch bowl and cover completely with crushed ice before adding the punch on top.
2101 CENTRAL ST. / KANSAS CITY, MO 64108
I enjoy listening to the stories of the people who devote their time to fill our stomachs with scrumptious food. And of course, experiencing and sharing my thoughts on the cuisines that span across the world.