TROPICAL SPRITZ Cocktail Recipe with Bourbon Whiskey and Amaro!

Scott Wolff from the Burma Club created the Ananda Spritz - a tropical spritz with the added complexity of bourbon whiskey, amaro (Amaro Nonino) and aromatic bitters. RIOT WINE CO: https://bit.ly/riot-wine-co SUSTAINABILITY - WINE IN A CAN - Nearly 75 percent of all aluminum ever produced is still in use today - Aluminium is 100% recyclable and experiences no loss of quality - Recycling aluminium uses only 5% of the energy used to create new aluminium - Transport of wine in cans 33% more efficient due to less weight SUSTAINABILITY - WINE IN A KEG - will save 23,000 bottles from landfill over the course of a kegs 30 year lifespan - will minimise wine waste with 97%+ of the wine stored in a stainless steel keg dispensed ***** DOWNLOAD COCKTAIL APP: http://bit.ly/get-cocktails-app SUPPORT MY CHANNEL: http://bit.ly/stb-patreon BUY THE BACKBAR: http://bit.ly/buy-a-bottle ***** INGREDIENTS - 45ml Bourbon Whiskey (1.5 oz) - 30ml Amaro Nonino (1 oz) - 15ml Pineapple Juice (0.5 oz) - 15ml Lemon Juice (0.5 oz) - 15ml Palm Sugar Syrup (0.5 oz) - 3 Dashes of Angostura bitters - 5 Chunks Pineapple, to muddle - 30ml Sparkling Wine, to float (1 oz) METHOD 1. Muddle the pineapple in the base of your cocktail shaker 2. Add the remaining ingredients except the sparkling wine 3. Shake with ice 4. Double strain into a chilled coupe glass 5. Float the sparkling wine 6. Garnish with edible flowers (or a pineapple wedge) Music by Gurty Beats - Thanks G: https://gurtybeats.bandcamp.com/track/thanks-g-instrumental-by-gurtybeats-dj-grumble