Palermo'tini
-
Palermo'tini
Glass:
Photographed in a Nude Bar/Giani Martini Glass
| 3 wedge | Pineapple (fresh) |
| 1 2⁄3 fl oz | Ketel One Vodka from freezer |
| 2⁄3 fl oz | Sauvignon Blanc wine chilled |
| 2⁄3 fl oz | Pineapple juice chilled |
| 1⁄6 fl oz | Strucchi Bianco Vermouth chilled |
| 1⁄6 fl oz | Monin Vanilla Syrup |
| 5 drop | Difford's Daiquiri Bitters optional |
Prepare:
- Select and pre-chill a MARTINI GLASS.
- Prepare garnish of pineapple wedge.
How to make:
- MUDDLE pineapple wedges in base or shaker.
- Add other ingredients and SHAKE with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with pineapple wedge on rim.
Allergens:
Recipe contains the following allergens:
- Sauvignon Blanc wine, Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Vodka-laced pineapple and vanilla with flavoursome balancing acidity provided by Sauvignon Blanc wine. This cocktail works without the muddled pineapple wedges, but their inclusion adds an attractive creaminess.
History:
Created by yours truly in June 2026 at The Clocktower, Rye, England. A riff on the brilliant Palermo, a cocktail I encountered in 2001, and which led me to use white wine in place of citrus in many of the recipes I've developed since.
Alcohol content:
- 1.3 standard drinks
- 17.22% alc./vol. (34.44° proof)
- 18.5 grams of pure alcohol
- More Anytime cocktails
- More Summer cocktails
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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