Wine Dharma

DharMag January 2020 Amalthea's Nipple drink recipe: how to make a delicious aperitif with apple juice, triple sec and fig flavored brandy

Amalthea's Nipple drink recipe delicious aperitif with apple juice, triple sec The first cocktail we are going to serve you in this new shimmering 2020 is very simple. An easy drink to make and you don’t even need sophisticated or refined ingredients. You will need apple juice, triple sec and brandy if you have cognac available even better. To flavor brandy, you need dried figs, a delicacy that is never missing during the Christmas holidays. Well, if you have any leftover now you know how to recycle them.

Take 4-5 dried figs, cut them in half, then put them in a bowl with 1 liter of brandy. Add one star anise and 1 cinnamon stick, close with the airtight lid and let the brandy rest for 5 days.

After 5 days, filter the brandy and bottle it. Take a sip: it has become a supernova of flavors and aromas. The sweet base acts as a driving force to reach heights he would have never dreamed. Please do not use industrial brandies bought for 6 euros per bottle. Leave this rubbish on the shelves and invest a few euros more for a good spirit.

Brandy is a highly variable product in terms of quality and if you think that it is also possible to “flavor” it with wood shavings and cut it with sugar, so take your time before buying a bottle.

Well, having said that, another fundamental operation is the sugar crust. The cocktail is sour, don’t think it’s a 5 o’clock tea. It hits hard and is sharp, aromatic and elegant, but it is not sweet at all.

The Amalthea’s Nipple drink is an excellent aperitif, but you can also serve it as an after dinner.

Ingredients and doses for making the Amalthea’s Nipple drink

  • 5 cl of flavored brandy
  • 2 cl of triple sec
  • 1 cl of freshly squeezed lemon juice
  • 2 cl of apple juice
  • 2 drops of vanilla essence

How to make the Amalthea’s Nipple cocktail

Sugar crust to make an elegant aperitif cocktail, Cicciobello drink Let’s first prepare the sugar crust. With a lemon wedge moisten half the edge of the cup. Pour 2 tablespoons of sugar into a dish and dip the wet edge in, then turn the glass to make the sugar adhere. Remove excess sugar.

Squeeze the lemon and strain the juice.

Bartender at work to make elegant aperitif cocktail with sugar crust Pour brandy, triple sec, vanilla, lemon juice, and apple juice into an ice-filled shaker and shake for 10 seconds.

Sour cocktail with lime, brandy, triple sec, aperitif with sugar crust Pour into the glass with the strainer and serve.

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