Mink
Saved by 11 People
About this Cocktail

"I lay an occasional bet with Mink Larouie."

This more-or-less-sour was born out of a desire to find a way to combine Aperol and sambuca. While I went with cachaça as the base because of its funky / grassy notes it turns out that you can sub in Bols Genever pretty well. The sweetened condensed milk doesn't change the flavor that much but it does make it beautifully opaque.

Ingredients:
  • 1oz cachaça
  • 1oz Aperol
  • 0.5oz sambuca
  • 0.5 oz lemon juice
  • 1 barspoon (~1tsp) sweetened condensed milk
Preparation:

Shake long with ice, double strain over rocks.
Add ~1oz soda water, finish with 3-4 drops Angostura bitters.

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