Treasure Trove

Peter Arnone | New York City

In this sherry-spiked Piña Colada variation, “the menthol qualities of Branca pair perfectly with the sweet notes of the strawberry” for a subtle flavor boost, says Peter Arnone.

Ingredients

Serving: 1

  • 1 strawberry
  • 1 strawberry
  • 1 1/2 ounces pineapple juice
  • 1 1/2 ounces pineapple juice
  • 1 ounce coconut cream
  • 1 ounce coconut cream
  • 3/4 ounce gin, preferably Fords
  • 3/4 ounce gin, preferably Fords
  • 3/4 ounce overproof rum, preferably Wray & Nephew
  • 3/4 ounce overproof rum, preferably Wray & Nephew
  • 1/2 ounce lime juice
  • 1/2 ounce lime juice
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce Pedro Ximénez sherry, preferably Lustau
  • 1/4 ounce Pedro Ximénez sherry, preferably Lustau
  • 1/4 ounce fino sherry, preferably Lustau
  • 1/4 ounce fino sherry, preferably Lustau

Garnish: mint bouquet, strawberry

Directions
  1. Muddle the strawberry in a shaker tin, then add remaining ingredients to the shaker. Hard shake with 3 Kold-Draft cubes.
  2. Double-strain into a tiki mug.
  3. Garnish with mint and a skewered strawberry.

Tagged: fino sherry, gin, Piña Colada, PX sherry, rum, sherry

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