Venue: Santa Fe Spirits
Enjoy these featured cocktails all week long at venues around the state.
Pineapple Upside Down Cake
Tahitian Vanilla Infused Expedition Vodka, Pineapple Juice, Cherry Bitters, Almond Foam
By X Johnson
The cocktail:
1 1/2 ounces Tahitian vanilla–infused Expedition vodka (see recipe below)
1 ounce pineapple juice
1/2 ounce cane simple syrup
2–3 dashes of cherry bitters
Almond foam, for garnish (see recipe below)
Shake vodka, juice, syrup, and bitters with ice, and strain into a cocktail glass. Top with almond foam.
Expedition vodka infusion:
1 bottle Expedition vodka
2 1/5 tablespoons ground Tahitian vanilla
Pour vodka into a large container. Stir in vanilla and let infuse for at least 4 days. Strain through a coffee filter.
Almond foam:
Coconut milk
Oat milk
1 tablespoon almond extract
2 ounces cane simple syrup
Mix equal parts coconut milk and oat milk with other ingredients in a large container and stir until well mixed. Pour into a whipped cream can. Chill canister for 1 hour and charge with 1 nitrous charger, then shake well.
