Garnish:
3 drops of Creole bitters dropped on and pulled through foam with a cocktail stick.
How to make:
DRY SHAKE all ingredients (without ice) to emulsify. SHAKE again with ice and fine strain into chilled glass.
| 1 2/3 fl oz | BarSol Mosto Verde Italia Pisco |
| 1/2 fl oz | Blue curaçao liqueur |
| 2/3 fl oz | Lime juice (freshly squeezed) |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2/3 fl oz | Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg white (pasteurised) – Eggs
Review:
This cocktail's border is delineated by the line between the pisco-laced citrusy base and its foaming white head.
History:
Adapted from a recipe created by Pamela Wiznitzer at the Dead Rabbit in New York City, USA.
Nutrition:
One serving of Southern Border contains 163 calories.
Alcohol content:
- 1.3 standard drinks
- 15.72% alc./vol. (31.44° proof)
- 17.7 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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