Ananda Spritz
Scott Wolff from the Burma Club created the Ananda Spritz - a tropical spritz with the added complexity of bourbon whiskey, amaro (Amaro Nonino) and aromatic bitters.
Ingredients
- 45 ml Bourbon Whiskey 1.5 oz
- 30 ml Amaro Nonino 1 oz
- 15 ml Pineapple Juice 0.5 oz
- 15 ml Lemon Juice 0.5 oz
- 15 ml Palm Sugar Syrup 0.5 oz
- 3 Dashes of Angostura bitters
- 5 Chunks Pineapple to muddle
- 30 ml Sparkling Wine to float (1 oz)
Instructions
- Muddle the pineapple in the base of your cocktail shaker
- Add the remaining ingredients except the sparkling wine
- Shake with ice
- Double strain into a chilled coupe glass
- Float the sparkling wine
- Garnish with edible flowers (or a pineapple wedge)
Tried this recipe?Tag me on Instagram! @stevethebartender
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