The Sixth Sense recipe

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Ingredients

½ cup ice cubes, or as desired
1 ½ fluid ounces cream of coconut
1 fluid ounce gin (such as Anchor Distilling™ Junipero)
1 fluid ounce amaro liqueur (such as Luxardo® Amaro Abano)
½ fluid ounce pineapple juice
½ fluid ounce lime juice
3 dashes aromatic bitters (such as Angostura®)

Nutrition Info

335.2 calories
carbohydrate: 40.9 g
cholesterol: : -
fat: 9.8 g
fiber: 0.1 g
protein: 0.1 g
saturatedFat: 7.8 g
servingSize: -
sodium: 34.9 mg
sugar: 39.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place ice cubes, cream of coconut, gin, amaro liqueur, pineapple juice, and lime juice in a blender, blend until smooth and icy. Pour into a glass and top with bitters.

Recipe Yield

1 cocktail

Recipe Note

Beantown's Joy Richards, the bar manager of the Franklin Restaurant Group, stood out above the rest at Anchor Distilling's 'Tales of Two Cities: Beantown and Barbary Coast,' where top bartenders from San Francisco went head-to-head with the best from Boston. Her Sixth Sense cocktail put a traditional pina colada to shame when she mixed it up with Anchor Distillings's own Junipero gin, which is created right in San Francisco.

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