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To learn more about this recipe, see our related story, Snowed In.


Recipe adapted from Joshua-Peter Smith, Justice Snow's, Aspen, CO

Yield: 1 cocktail

Cook Time: 10 minutes


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


Orange peel



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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