Built · Highball
Built · Highball
Miguel González Larraguibel, Hotel Magnolia, Santiago
Terremoto cocktail recipe
What goes in it
- 2
- 6.75 oz
- 2 ozGrenadine (1:1)
House prep · Recipe below ↓
- 1.5 ozFernet-Branca
Bottle · Fernet-Branca
Method · Built
- 1Spoon the pineapple ice cream into a large glass.
- 2Pour the wine over it, then add the grenadine and finish with the fernet.
- Glass
- Highball
- Ice
- Up
Prep ahead
Mixer
Pineapple Ice Cream
- Yield
- 1 pint
- Keeps
- 1 month
- Storage
- Frozen
Ingredients
- Pineapple ice cream or pineapple sorbet
Method
- 1Store-bought pineapple ice cream or sorbet; keep frozen and scoop to order.
House prep
Grenadine (1:1)
- Keeps
- 3 weeks
- Storage
- Refrigerated
Ingredients
- 1 partpomegranate juice (by volume)
- 1 partwhite sugar (by volume)
- Optional: a few drops of orange flower water
Method
- 1Warm the pomegranate juice and stir in the sugar until dissolved. Do not boil. Let cool and add the orange flower water if using. Store in the refrigerator.
About the Terremoto
Terremoto is a cocktail made with scoops pineapple ice cream, pipeño (or dry white wine) and grenadine (1:1), created by Miguel González Larraguibel at Hotel Magnolia.
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