Antartique
To learn more about this recipe, see our related story, Snowed In.
Recipe adapted from Joshua-Peter Smith, Justice Snow's, Aspen, CO
Antartique
Antartique from Joshua-Peter Smith, Justice Snow's, Aspen, CO
servings
1
cocktail
Ingredients
- 1¼ ounces cachaça
- ¾ ounce St-Germain
- ½ ounce Carpano Antica sweet vermouth
- ¼ ounce Ramazzotti amaro
- 1 ounce pineapple juice
- Yolk and whites of one quail egg
- 1 dash Fee Brothers Rhubarb Bitters
- 1 dash Fee Brothers Black Walnut Bitters
- Ice
- Orange peel
Directions
- In a shaker combine the cachaça, St-Germain, sweet vermouth, amaro, pineapple juice, quail egg and bitters. Shake well until the egg is emulsified. Add ice and continue to shake, until chilled. Strain into a coupe and twist the orange peel over the surface of the drink to express its oils.