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Pink Velvet

1 oz. pineapple juice
¾ oz. lime juice
¼ oz. simple syrup
1 ½ oz. Grey Goose vodka
½ oz. St. Germain Elderflower
¾ oz. Monin Pomegranate Syrup
2 dashes Angostura Bitters
 
Shake all the ingredients together and strain them into a cocktail glass.
 
This cocktail is a spin on a dessert favorite and is courtesy of Chef Joho of The Eiffel Tower Restaurant in Las Vegas.

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08/11/2010

by: The Staff

1 oz. pineapple juice


¾ oz. lime juice


¼ oz. simple syrup


1 ½ oz. Grey Goose vodka


½ oz. St. Germain Elderflower


¾ oz. Monin Pomegranate Syrup


2 dashes Angostura Bitters


 


Shake all the ingredients together and strain them into a cocktail glass.


 


This cocktail is a spin on a dessert favorite and is courtesy of Chef Joho of The Eiffel Tower Restaurant in Las Vegas.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

Last modified: 08/11/2010

Previous Story:
Desert Pear Mojito
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Xavier Flouret Wines – new wine: Waroo 2009 from Western Australia

About the Author: The Staff

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