Sip Happens Recipe
xila, planteray pineapple rum, vanilla, prosecco
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Ingredients
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Cocktail Base
Finish & Garnish
Method
Make Vanilla Syrup (if using homemade)
Simple vanilla syrup
Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Split one vanilla bean lengthwise and scrape seeds into the pan (or add 1 tsp pure vanilla extract). Bring to a low simmer, stirring until sugar dissolves. Remove from heat, let cool to room temperature (about 20 minutes) with the vanilla pod steeping, then strain and refrigerate. Yields ~1 cup (8 oz).
Build the Cocktail
Chill a flute or coupe by filling with ice and cold water; set aside.
Fill a cocktail shaker halfway with ice.
Add Xila (or anisette/pastis) 0.75 oz, Planteray pineapple rum 1.5 oz, and vanilla syrup 0.5 oz into the shaker.
Cap the shaker and shake vigorously for 10–12 seconds to chill and lightly dilute.
Discard the ice/water from the chilled glass and double-strain the shaken mixture into the glass (use a fine mesh strainer if available) so the base is clear and cold.
Top gently with 3 oz well-chilled Prosecco. Pour slowly down the inside of the glass to preserve bubbles.
Garnish with a fresh pineapple wedge on the rim and, if using, a lemon twist expressed over the drink and dropped in for aroma.
Serve immediately.