INGREDIENTS
- 1 ¾ oz El Bandido Yankee Blanco
- ½ oz Ginger liqueur
- ½ oz Pineapple liqueur (I used Giffard on both liqueurs)
- ¾ oz lime juice
- ¾ oz orange juice
- 1 oz pineapple syrup
- Pinch of grated nutmeg
MAKE IT
Mix all ingredients and pour into 2 oz of whole milk. Allow to sit overnight (in the fridge). Strain the mixture twice through coffee filters. Result will be a velvety smooth and clarified cocktail to sip over ice with a dried orange slice.
INGREDIENTS
- 1 ¾ oz El Bandido Yankee Blanco
- ½ oz Ginger liqueur
- ½ oz Pineapple liqueur (I used Giffard on both liqueurs)
- ¾ oz lime juice
- ¾ oz orange juice
- 1 oz pineapple syrup
- Pinch of grated nutmeg
MAKE IT
Mix all ingredients and pour into 2 oz of whole milk. Allow to sit overnight (in the fridge). Strain the mixture twice through coffee filters. Result will be a velvety smooth and clarified cocktail to sip over ice with a dried orange slice.
INGREDIENTS
- 1 ¾ oz El Bandido Yankee Blanco
- ½ oz Ginger liqueur
- ½ oz Pineapple liqueur (I used Giffard on both liqueurs)
- ¾ oz lime juice
- ¾ oz orange juice
- 1 oz pineapple syrup
- Pinch of grated nutmeg
MAKE IT
Mix all ingredients and pour into 2 oz of whole milk. Allow to sit overnight (in the fridge). Strain the mixture twice through coffee filters. Result will be a velvety smooth and clarified cocktail to sip over ice with a dried orange slice.
