Shaken · Tiki mug
GarnishMint sprig
Shaken · Tiki mug
Gina Chersevani, Buffalo & Bergen, Washington, D.C.
Non-Morto cocktail recipe
What goes in it
- 1.5 oz
- 1.5 ozPuerto Rican rum
- 1 oz
- 0.75 ozLime juice
Fresh juice · Recipe below ↓
- 0.5 ozGrapefruit juice
Fresh juice · Recipe below ↓
- 0.5 ozCinnamon syrup (1:1)
House prep · Recipe below ↓
- 0.5 ozVelvet falernum
Bottle · Velvet Falernum
- 0.25 oz
- 1 dash
- 0.5 oz
Method · Shaken
- 1Shake everything except the prosecco with ice.
- 2Strain into an iced tiki mug and top with the prosecco.
- 3Garnish with a mint sprig.
- Glass
- Tiki mug
- Ice
- Cubed
- Garnish
- Mint sprig
Prep ahead
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
Fresh juice
Grapefruit Juice
- Yield
- About 6 oz per grapefruit
- Keeps
- 2 to 3 days
- Storage
- Refrigerated
Ingredients
- Fresh grapefruit
Method
- 1Juice and fine strain. Store in the refrigerator.
House prep
Cinnamon Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partwater (by weight)
- 3 cinnamon sticks per cup of water, broken up
Method
- 1Simmer the cinnamon in the water for 5 minutes. Stir in the sugar until dissolved, then let steep as it cools, about 2 hours. Strain. Store in the refrigerator.
About the Non-Morto
Non-Morto is a tiki cocktail made with jamaican rum, puerto rican rum and overproof rum, created by Gina Chersevani.
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