This 5-step freezer door cocktail has a few secrets that make it the perfect signature tipple for entertaining. (Recipe 👇🏽)

First, it’s a Clarified Piña Colada! Say what?! We shake up pineapple juice, tequila, orgeat, mezcal, and lime juice with heavy cream, let it curdle overnight, then strain out all the milk solids. The result is a remarkably rich and creamy cocktail that has all the bright, sweet-tart flavor of the fruit with a muted acidity. It’s a super smooth, easy sipper!

Best of all, if you’re hosting, it’s the perfect big batch cocktail. Make it ahead, slide it into the freezer, and it will be ready and waiting — with a fun foodie tale — when you’re ready.

Here’s the recipe:

1. In a 2-quart container with a lid, combine 1 cup pineapple juice, 4 oz blanco tequila, 4 oz orgeat syrup, 3 oz mezcal, and 3 oz lime juice. Stir until well combined.

2. Add 1 cup heavy cream and do not stir. Cover and let sit at room temperature for 8 to 10 hours. The milk will curdle and separate from the alcohol.

3. Place a large mesh sieve lined with a coffee filter over a large bowl. Pour the cocktail into the sieve to strain. The liquid will be murky for about the first 2 minutes. Once it begins to become clear, move the strainer to a second, clean container. Slowly pour the murky liquid back into the coffee filter to strain again. Allow to fully strain, about 4 to 6 hours.

4. When done, transfer the cocktail to a large bottle with an airtight lid. Place the bottle in the freezer and chill for 2 hours before serving. The cocktail will keep in the freezer for up to 2 weeks.

5. To serve, fill a lowball glass with rocks ice and top with 3 oz of the cocktail. Garnish with a sage leaf and enjoy!

Recipe source: LiqCulture