The Sixth Sense

Beantown's Joy Richards, the bar manager of the Franklin Restaurant Group, stood out above the rest at Anchor Distilling's 'Tales of Two Cities: Beantown and Barbary Coast,' where top bartenders from San Francisco went head-to-head with the best from Boston. Her Sixth Sense cocktail put a traditional pina colada to shame when she mixed it up with Anchor Distillings's own Junipero gin, which is created right in San Francisco.

• Preparation Time: 5 mins
• Total Time: 5 mins
• Calories: 335 Calories

Ingredients

• ½ fluid ounce lime juice
• ½ cup ice cubes, or as desired
• ½ fluid ounce pineapple juice
• 1 ½ fluid ounces cream of coconut
• 1 fluid ounce gin (such as Anchor Distilling™ Junipero)
• 1 fluid ounce amaro liqueur (such as Luxardo® Amaro Abano)
• 3 dashes aromatic bitters (such as Angostura®)

Recipe Instructions

Step 1

Place ice cubes, cream of coconut, gin, amaro liqueur, pineapple juice, and lime juice in a blender; blend until smooth and icy. Pour into a glass and top with bitters.n