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Doña Katrina

Course Drinks
Keyword bacanora, beet juice, pineapple

Ingredients

  • 1 ⅓ oz. Kilinga Bacanora Blanco
  • 2 oz. Beet juice
  • 1 ⅓ oz. Spicy infusion*
  • 1 piece Pineapple

Instructions

  • Combine ingredients in a shaker tin, add ice and shake.
  • Pour into a frosted talavera (or crystal) glass with ice.
  • Garnish with dehydrated pineapple and chili.

Notes

*For Spicy infusion: Add 30 g Chile de Árbol and 30 g Chile Moritas to a liter of water. Leave on low heat until it boils. Once the mixture is boiling, turn off the heat and let it stand until cool. Once cool, pour the content into a glass container and put it in the refrigerator for 30 minutes.
The mixologists at Kilinga created this recipe.