Garnish:
Mint sprigs bouquet
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 | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 drop | Difford's Daiquiri Bitters (optional) |
Read about cocktail measures and measuring.
Review:
A short pisco-based Mojito.
History:
Adapted from a 2008 recipe created by Hans Hilburg at El Pisquerito in Cuzco, Peru.
Alcohol content:
- 1.3 standard drinks
- 16.4% alc./vol. (32.8° proof)
- 18.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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