Elvis in the Sky Cocktail Recipe | Wine Enthusiast Magazine
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Courtesy Lawrence Trailer, head bartender, Le Coq Rico, New York City

Poultry-centric restaurant Le Coq Rico in New York City takes its food very seriously—think heritage-breed hens, duck foie gras and guinea fowl galore. But the food-inspired cocktails here have a sense of humor. This outrageous drink, listed under “Coq’ Tales,” is inspired by Elvis Presley’s favorite snack, peanut butter and banana sandwiches. We’ve streamlined the cocktail a bit: At the restaurant, it’s made using a house-made beer-nut orgeat and served with a duo of garnishes that includes candied duck bacon.


1½ ounces Avuá Amburana Cachaça
¾ ounces orgeat (almond syrup, like Trader Vic’s Orgeat Syrup)
½ ounce lemon juice
¼ ounce Giffard Banane du Brésil
Banana chip, for garnish
Candied maple bacon, for garnish (optional, recipe below)


Combine all ingredients except garnishes in a cocktail shaker filled with ice. Shake well, and strain into a coupe glass. Garnish with a banana chip floated on top of the drink, and if desired, a piece of candied bacon skewered on a toothpick.

Candied Maple Bacon Ingredients

¾ pound D’Artagnan Duck Bacon (or regular bacon)
¼ cup dark brown sugar
½ ounce maple syrup
½ ounce rice vinegar
½ ounce orgeat

Candied Maple Bacon Directions

Preheat oven to 350˚F. Place slices of bacon on cooling rack over foil-lined baking sheet. Mix together all other ingredients and coat bacon.

Bake 10 minutes, then flip. Baste the bacon with remaining sugar mix and bake for additional 5 minutes. Remove from oven and immediately place in freezer for 5 minutes. Cut into half-inch pieces for cocktail garnish.

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