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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
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.