1⁄2 | c | Pineapple chunks (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.
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