Veruca
Pisco is such an underrated spirit. Usually produced in Peru or Chile, its distilled from fermented grapes (about 16lbs per 750ml bottle, in fact). @barsolpisco in particular is produced using Torontel grapes and has floral notes of jasmine and magnolia -- perfect for this recipe!
ingredients:
2 oz | 60 ml Selecto Torontel
½ oz | 15 ml Velvet Falernum
¼ oz | 7.5 ml Blue Agave Nectar
¾ oz | 22.5 ml Fresh Lime Juice
1 Pinch Pink Himalayan Salt
1 Egg White
4 Dashes Orange Bitters
1 Bay Leaf
instructions:
Combine all ingredients (except for the bay leaf) in shaking tin with ice. Reverse dry shake and double strain into a chilled coupe. Garnish with a Bay Leaf and drops of Peychaud’s Bitters (optional). Serve on a genuine Peruvian blanket (also optional) and enjoy.
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Check it out on Instagram:
Disclosure:
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!