Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass.
| 6 fresh | Mint leaves |
| 2 fl oz | BarSol Mosto Verde Italia Pisco |
| 1 fl oz | Lime juice (freshly squeezed) |
| 3/4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A short pisco based Mojito.
History:
Adapted from a 2008 recipe created by Hans Hilburg at El Pisquerito, Cuzco, Peru.
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