shaken
crushed ice
footed pilsner
- Ingredients
- Instructions
- 1. For the infusion, muddle 1/8 to 1/4 cup of pineapple sage leaves per 100 ml Aperol, add the Aperol, cover and steep for 3 hours, then strain.
- 2. Shake all cocktail ingredients with ice.
- 3. Strain into a footed pilsner glass over nugget or crushed ice.
- 4. Garnish with a pineapple sage sprig.
- Attributions
Make and Drink
The channel mainly focuses on tropical, exotic, tiki, and rum cocktails through their historical recipes and stories as well as exploring modern adaptations, ingredients, and techniques.
Found an error?Fix it over here!