Food & dining

From the bar

Pineapple Sour for a summery taste at Red Bird

Raul Zelaya for The Boston Globe

A shiny spot on bustling and ever-changing Moody Street in Waltham, Red Bird just celebrated its first year. The quiet bar matches its low-lit, comfortable surroundings. General manager Geoffrey Arvanitis launched the bar program with the intention of establishing a strong craft cocktail menu, with curated spirits that fit the season. One drink on the list is the Aku Aku, a refreshing rum-based glass that has hot summer days written all over it. Also on the list is the delicious Pineapple Sour, made with flavorful reposado tequila. Creamy with a delicate sweetness, the drink offers a bit of heat by the last sip. Somehow soaring temperatures and spicy heat go well together.

Pineapple Sour

Makes 1 cocktail

1 egg white

1½ ounces reposado tequila

1½ ounces pineapple juice

2 tablespoons lemon juice

1 teaspoon agave

2 dashes Hellfire bitters (or substitute 4 or 5 dashes of Tabasco)

1 small wedge pineapple (for garnish)

1. In a cocktail shaker, combine the egg white, tequila, pineapple and lemon juices, agave, and bitters. Shake to beat the egg white.

2. Add ice to the shaker and shake again to chill and dilute the drink.

3. Double strain the drink into a cocktail glass. Garnish with fresh pineapple.

Adapted from Red Bird

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RAUL ZELAYA