Candy
Corn Cocktail
Created
by Alex Straus, Suite 700 at the Hotel Shangri-La in Los
Angeles
Ingredients:
2 oz. SKYY Infusions Pineapple
1.5 oz. Orange Sherbet, softened
1 oz. Pineapple Juice
1 oz. Milk
1 oz. Simple Syrup
Procedures:
1. Combine
SKYY Infusions Pineapple and pineapple juice in cocktail
shaker with ice. Strain over fresh ice into a clear Collins
glass.
2.
Combine softened orange sherbet and ice in a cocktail
shaker and shake vigorously. Strain, and pour over bar
spoon to layer in the rocks glass.
3.
Then, combine simple syrup and milk in cocktail shaker
and shake vigorously.
4.
Then, combine simple syrup and milk in cocktail shaker
and shake vigorously.
Comments
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SKYY
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