The Disco Sour
Ok, show me a mood ring but make it a cocktail… 🕺🏽🪩
First a little back story here: Let me introduce you to The Disco Sour, created in 2015 by my talented friend Megan Deschaine for a restaurant called 492 here in Charleston, SC. I remember walking up to the bar at this restaurant after work (my office was 4 buildings down). By the way, this all happened before my days of developing recipes and photographing them and here was this amazingly friendly bartender asking me what I wanted to drink. I asked what she suggested and she put this drink in front of me and I was immediately blown. It was her signature cocktail, way before the days butterfly pea flower went mainstream (this was 2015 folks!), the drink was served in a carafe and poured table side so you could watch the drink transform from white, to blue to pink.
Cheers y’all!
ingredients:
1½ oz Pisco
¾ oz Velvet Falernum
1 oz Lemon Juice
½ oz Simple Syrup
Butterfly Pea Flower Cubes
instructions:
Shake well and double strain into a small carafe. To serve, pour over 3-4 butterfly pea flower cubes*, enjoy the show!
*mix 1 ounce Hibiscus Wildflower Co.’s B’Lure extract into a quart of water, and freeze into 1x1 silicon trays. Makes 2 trays.
Check it out on Instagram:
Disclosure:
Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase.
If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!