Pineapple Milk

Friday, March 24, 2017


I haven't been around much lately, and one of the things that's been occupying my our time has been the Ann Arbor Distilling Company. John's taken the helm and is having the time of his life. For me, that means tasting gin recipes, weighing in on label designs, and enjoying cocktails by the incredible team behind the bar. Not so bad, huh? We haven't made a brandy yet, so this tiki-inspired sipper is strictly an at home indulgence—join me in one, will you?

Pineapple Milk

1 1/2 oz Brandy de Jerez
3/4 oz half and half
3/4 oz pineapple juice
1/2 oz aged rum
1/2 oz rich cane syrup
1/2 oz hazelnut cordial
1 dash cherry bitters
1 dash aromatic bitters

Combine all ingredients in a shaker with ice. Shake vigorously for 10–15 seconds, then double strain into a punch or deep-bowled wine glass with a large ice cube. Garnish with a dusting of freshly grated nutmeg.

Sounds heavenly, doesn't it? If you can't get your hands on some Brandy de Jerez, another brandy or cognac will do just fine. Frangelico is a popular hazelnut liqueur, but you can also make your own if you're feeling crafty. And if you feel like taking the at-home adaptation up a notch, infuse your syrup with a vanilla bean or two—cheers!


Image via BlackTail.

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