Inca Dinka Doo Cocktail Recipe & Ingredients - AdultBar

Inca Dinka Doo Cocktail

Ingredients

45ml

Pisco Capel

15ml

Peach Liqueur

10ml

Lemon Juice

10ml

Honey

10ml

Bitters Orange

Heat Cubes

26% Alcohol By Volume

52 Proof

1.8 Standard Drinks

Method - Stirred - Warm

Warm serving glass.
Warm mixing glass and heat cubes.
Add ingredients to mixing glass.
Gently stir until warm.
Strain into warm glass.
Extremely Pleasant

Served

Stirred

Warm

Balloon Glass

330ml, 11oz, 33cl

Pisco Capel - Capel Pisco is made from pedro jimenez grapes and the taste of citrus and tropical fruits then double distilled.

Peach Liqueur - Peach liqueur with peach flavour also called Creme de Peche.

Lemon Juice - Juice of the lemon is about 5 to 6 percent citric acid with a pH of around 2.2 giving it a sour taste.

Honey - Bees produce honey from the sugary secretions of plants or other insects through regurgitation enzymatic activity and water evaporation. Honey is stored in wax structures called honeycombs.

Bitters Orange - Orange bitters is a form of bitters a cocktail flavoring made from the peels of Seville oranges cardamom caraway seed coriander and burnt sugar in an alcohol base.

Heat Cubes - Heat cubes are like ice cubes but differ as they can be warmed and used with warm shaken cocktails and warm stired cocktails using convective heat transfer.

Inca Dinka Doo is extremely pleasant very strong cocktail at 1.8 standard drinks. Stirred with 45ml pisco capel and 15ml peach liqueur with 10ml lemon juice as well as 10ml honey including 10ml bitters orange and best served with farinaceous starchy dishes. Just warm serving glass then warm mixing glass and heat cubes and add ingredients to mixing glass. Gently stir until warm and strain into warm glass and served in a balloon glass warm.

Incandescent Punch

inca dinka doo pisco capel peach liqueur lemon juice honey bitters orange heat cubes

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