Inca Dinka Doo

Name: Inca Dinka Doo
Prep time: 5 min
Total time: 5 min
Yield: 1 drink
Ingredients: 45 ml Pisco; 22.5 ml Rothman & Winter Orchard Peach Liqueur; 15 ml Lemon juice; 15 ml Honey syrup (1:1 honey to water by weight); 2 dash Orange bitters; 5 ml Pernod pastis; 1 piece lemon peel

Pisco, Rothman & Winter Orchard Peach Liqueur and Lemon juice form the base of Inca Dinka Doo. The drink is shaken and served in a rocks glass.

Inca Dinka Doo in a rocks, serve without ice, with lemon peel, against a black background.

Active preparation: 5 minutes

Ingredients

45 ml Pisco
22.5 ml Rothman & Winter Orchard Peach Liqueur
15 ml Lemon juice
15 ml Honey syrup (1:1 honey to water by weight)
2 dash Orange bitters
5 ml Pernod pastis
1 piece lemon peel

Prepare ahead

Each component makes the stated batch. Measure the finished component into each drink.

Honey syrup (1:1 honey to water by weight)

Active preparation: 3 minutes; total time: 18 minutes. Batch shown; final yield is not specified; measure 15 ml for one drink.

100 g Honey
100 g Warm water

Stir honey and warm water until uniform.
Cool completely and refrigerate in a clean covered container; prepare fresh for service.

Ratio basis is by weight. Recipe assembly time assumes this syrup is ready.

Instructions

Rinse the chilled serving glass with the measured Pernod pastis and discard the excess.
Measure the mixing ingredients into a shaker. Keep garnishes, any glass rinse, sparkling toppings and side serves separate.
Add ice and shake firmly for 10–15 seconds until the shaker feels cold.
Fine-strain into the rocks glass.
Finish with lemon peel.