Sauternes Corretto

12 c Pineapple chunks (muddled)
14 t Tartaric acid powder
4 oz Gin, Plymouth Navy Strength
3 oz Amaro Sibilla
2 oz Apricot liqueur
4 oz Milk (whole, warm)
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.
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.
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