New Castille Cocktail Recipe & Ingredients - Kuletos

New Castille Cocktail

Ingredients

45ml

Singani 63

15ml

Curacao

10ml

Lime Juice

10ml

Lemon Juice

30ml

Amanatsu Juice

100ml

Ice

20% Alcohol By Volume

40 Proof

1.7 Standard Drinks

Method - Shaken - Cold

Add ice to shaker.
Add all ingredients to shaker.
Shake well.
Strain into glass.
Dainty

Served

Shaken

Cold

Saucer Glass

120ml, 5oz, 12cl

Singani 63 singani 63 bolivian muscat brandy distilled from muscat of alexandria grapes grown high in the andes mountains.

Curacao curacao is a liqueur made with the citrus peels of the laraha a sour orange native to curacao island.

Lime Juice a lime is a hybrid fruit which is typically round lime green 36 centimetres in diameter and contains acidic juice vesicles that are are broken.

Lemon Juice juice of the lemon is about 5 to 6 percent citric acid with a ph of around 2.2 giving it a sour taste.

Amanatsu Juice juice from a amanatsu like a citrus orange variety alot like to a navel orange or grapefruit.

Ice ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.

New Castille is dainty quite strong cocktail at 1.7 standard drinks. Shaken with 45ml singani 63 and 15ml curacao with 10ml lime juice as well as 10ml lemon juice including 30ml amanatsu juice also 100ml ice and best with lunch. Just add ice to shaker then add all ingredients to shaker and shake well. Strain into glass and served in a saucer glass cold.

new castille singani curacao lime juice lemon juice amanatsu juice ice

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