Snaq Pack Recipe
paranubes añejo rum, pineapple + sorrel tincture, lime, manzanilla sherry sidecar
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Ingredients
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Cocktail
Sidecar (Manzanilla sherry)
Garnish
Method
Cocktail
- 1
- 2
Combine
In a cocktail shaker, add 2 oz Paranubes Añejo rum, 0.5 oz pineapple + sorrel tincture, 0.75 oz fresh lime juice, and 0.25 oz simple syrup. Add enough ice to fill the shaker (~4 oz).
- 3
Dry shake (optional)
For a brighter, more emulsified texture, remove ice and dry-shake the ingredients vigorously for 8–10 seconds, then add ice back and continue.
- 4
Shake
Shake vigorously with ice for 12–15 seconds until the shaker is well-chilled and slightly frosty on the outside.
- 5
Manzanilla Sidecar
- 6
Pour 0.5 oz Manzanilla sherry into a small chilled pourer or rinse glass. Optionally add 0.25 oz cool water to slightly open the sherry if it tastes too briny or concentrated. Float or set the sherry on the side as a small 'sidecar' pour that the guest can sip alongside the cocktail or take a small rinse of the drink between sips.
- 7
Alternatively, to present as a float: gently pour the Manzanilla sherry over the back of a bar spoon so it rests as a thin layer on top of the cocktail (works best with very gentle pouring and a slightly denser cocktail).
Garnish & Serve
- 8
Garnish the cocktail with a dehydrated pineapple wheel or a fresh pineapple wedge on the rim. Add a sorrel petal or a tight lime twist across the rim or floating on top for aromatic contrast.
- 9
Serve immediately with the Manzanilla sidecar poured separately (or floated) so the drinker can alternate sips. Advise sipping the cocktail and then taking a small sip of the sherry to appreciate the savory, saline contrast.
