Ananda Spritz
Pineapple, bourbon, and amaro. An unlikely spritz, and a good one.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| pineapple chunks | 5 |
| Knob Creek bourbon | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Amaro Nonimo | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| Angostura bitters | 3 dashes |
| Demerara Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| fresh lemon juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| pineapple juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| sparkling wine | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place 1 cup water in a saucepan and bring it to a boil. Add ½ cup demerara sugar and 1 ½ cups sugar and stir until they have dissolved. Remove the pan from heat and let the syrup cool completely before using or storing.
Remove the skin and core from a fresh pineapple, reserving both for the Spiced Pineapple Water. Chop the pineapple flesh, place it in a blender, and puree until smooth. Strain through a chinois.
Place the reserved pineapple skin and core, cinnamon sticks, a chipotle chile pepper, allspice berries, whole cloves, cacao nibs, and 6 quarts water in a saucepan and warm over low heat. Cook until the water is very fragrant. Strain before using or storing in the refrigerator.
Method
- Add the pineapple to a shaker and muddle it.
- Add the rest, except the sparkling wine, fill the shaker two-thirds with ice, and shake hard until cold.
- Strain into the coupe and top with sparkling wine.
- Garnish with edible flowers.
Mixology by Whiphttps://mixologybywhip.com/recipes/ananda-spritz
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