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Palermo
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Palermo
Photographed in a Retro Coupe Engraved 7.75oz
| 1 1⁄2 oz | Vanilla rum/vanilla-infused light rum |
| 1 oz | Sauvignon blanc wine |
| 1 1⁄4 oz | Pineapple juice |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of pineapple wedge on rim.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Sauvignon blanc wine - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
This cocktail beautifully combines vanilla rum with tart wine and the richness of pineapple juice. Best made with a lightly aged (1-3 year old) light rum infused with a vanilla pod rather than a commercially produced vanilla-flavoured rum.
History:
Adapted from a cocktail discovered in 2001 at Hotel du Vin, Bristol, England.
Nutrition:
One serving of Palermo contains 177 calories
Alcohol content:
- 1.1 standard drinks
- 13.24% alc./vol. (13.24° proof)
- 15.9 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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