Recipes

Antartique

0 Ratings

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

Antartique

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

Yield: 1 cocktail

Cook Time: 10 minutes

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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →