La Bandida
- 1250ml Aguasol Blanco
- 250ml Gin
- 1000ml Pineapple
- 500ml Lime
- 500ml Agave
- 2oz Angostura
⁃ Combine ingredients and slowly pour mix into 875ml of whole milk. Stir lightly to incorporate and let it rest in the fridge for 90 minutes.
⁃ Strain through cone filter for 15 minutes then pour strained mix back into the strainer. This allows for the curdled solids to settle and form a tighter barrier; resulting in a clearer cocktail.
⁃ Pass through solids twice if necessary.
⁃ Store in bottle
⁃ Keep refrigerated
⁃ Pour into collins glass over ice spear
⁃ 4 dashes jalapeño tincture
⁃ Garnish with lime wheel centered in glass/stabilized by ice spear.
