The Sixth Sense The Best Recipes

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The Sixth Sense

"Beantown's Joy Richards, the bar manager of the Franklin Restaurant Group, stood out above the rest at Anchor Distilling's 'Tales of Two Cities: Beantown and Barbary Coast,' where top bartenders from San Francisco went head-to-head with the best from Boston. Her Sixth Sense cocktail put a traditional pina colada to shame when she mixed it up with Anchor Distillings's own Junipero gin, which is created right in San Francisco."

Ingredients :

• 1/2 cup ice cubes, or as desired
• 1 1/2 fluid ounces cream of coconut
• 1 fluid ounce gin (such as Anchor Distilling™ Junipero)
• 1 fluid ounce amaro liqueur (such as Luxardo® Amaro Abano)
• 1/2 fluid ounce pineapple juice
• 1/2 fluid ounce lime juice
• 3 dashes aromatic bitters (such as Angostura®)

Instructions :

Prep : 5M	Cook : 1M	Ready in : 5M

• Place ice cubes, cream of coconut, gin, amaro liqueur, pineapple juice, and lime juice in a blender; blend until smooth and icy. Pour into a glass and top with bitters.

Notes :

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