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
No Ratings
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
  1. 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.
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