Aqua Pearl

From the kitchen of Carly

A luminous gin cocktail that starts with soursop's creamy tropical notes, brightened by lemon and balanced with blue curaçao's subtle almond undertones. Bitters add complexity. Shake, strain, garnish with an orchid if you're feeling fancy, and sip something genuinely special.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 cup soursop (guanabana) juice* or pineapple juice
  • 16 tablespoons gin
  • 14 teaspoons fresh lemon juice
  • 14 teaspoons Simple Syrup
  • 11 1/2 teaspoons blue curaçao liqueur
  • 14 dashes of angostura bitters
  • 1Ice cubes
  • 12 unsprayed purple orchids (optional)

Instructions

  1. Mix first 6 ingredients in cocktail shaker. Fill with ice. Cover and shake well. Strain into 2 Daiquiri or Martini glasses. Garnish each with orchid, if desired, and serve.

  2. *Soursop (guanabana) juice is similar to pineapple juice and is available at Latin markets nationwide.