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What I’m Drinking Now: Emanuel Santiago and the Disco Infiltrator

Emanuel Santiago is bar manager of Pigtail Pig & Cocktail by Jose Andres in Chicago.

The Disco Infiltrator is one of the exciting new cocktails we’ve added to the menu at Pigtail. This electric drink features a unique blend of Himalayan lavender, butterfly pea and our house-made ginger liqueur.

Though it may seem simple, it’s one of the most intricate cocktails prep wise we offer. Singani 63 takes center stage with its citrusy floral notes.

We crafted this cocktail to highlight the spirit’s flavors, striking a perfect balance between uniqueness and the essence of singani. We’re thrilled to feature distinctive spirits that we believe deserve more recognition.

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Disco Infiltrator

Course Drinks
Keyword butterfly pea syrup, Ginger liqueur, lavender, lime, singani, soda water
Servings 0

Ingredients

1 ¼ oz. Singani 63½ oz. House-made ginger liqueur¾ oz. Himalayan lavender/butterfly pea syrup¾ oz. Centrifuge clarified lime juice1 ½ oz. Fever Tree soda water3 drops Acid solution

Instructions

In a shaker, combine all ingredients except the soda.
Sling 3 times and strain into a chilled Collins glass.
Top with soda water and add ice spear.
Garnish with a rolled up lime peel.

Notes

Emanuel Santiago, bar manager of Pigtail Pig & Cocktail by Jose Andres in Chicago, created this recipe.

The post What I’m Drinking Now: Emanuel Santiago and the Disco Infiltrator appeared first on Cheers.

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