Copy

Sauternes Corretto

1⁄2 c Pineapple (slices, muddled)
1⁄4 t Tartaric acid powder
4 oz Gin, Plymouth Navy Strength
3 oz Amaro Sibilla
2 oz Apricot liqueur
4 oz Milk (whole, warm)
Instructions

Acidify the muddled pineapple with the tartaric acid, add the remaining liquors, wait 5 minutes, strain into the milk, stir and let sit 5 minutes to curdle. Strain through a damp Chemex filter into a carafe - it's best to do this in the refrigerator overnight. Transfer to a jar and label.

Notes

This makes the Sibilla taste like coffee so that the overall effect is like drinking an espresso then pouring in a glass of good Jamaican rum.

Cocktail summary
Created by
Zachary Pearson
Year
2020
Is the
author's original creation
Curator
Not yet rated
User rating
Not yet rated
Yields Drinks

From our sponsors

Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • The Big 33rd — Gin, Campari, Lemon bitters, Absinthe, Pomegranate juice
  • Pine Top — Gin, Ginger liqueur, Fernet, Aztec Chocolate bitters, Warm spice liqueur, Pineapple juice
  • Dark and Red — Gin, Blue Curaçao, Campari, Peychaud's Bitters, Pomegranate juice
  • Hummingbird — Gin, Campari, Elderflower liqueur, Sweet vermouth, Orange
  • The Whimsey — Gin, Elderflower liqueur, Campari, Mint Bitters, Lime cordial, Orange flower water, Lime
  • Butch's Place — Gin, Cynar, Elderflower liqueur, Ginger liqueur, Cranberry bitters
  • Gimme Some Skin — Gin, Fernet, Triple sec, Orange bitters, Pomegranate juice
  • negresso — Campari, Sweet vermouth, Gin, Espresso syrup, Orange peel
  • Oxalic — Gin, Grappa, Ramazzotti, Elderflower liqueur, Orange bitters, Orange peel
  • L.A. Freeways — Gin, Aromatized wine, Falernum, Triple sec, Orange bitters
Comments