Southern Border

Difford's Guide
Discerning Drinkers (3 ratings)

Serve in a

Coupe glass

Photographed in an

UB Retro Coupe Gold 7.75oz

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 Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Hazardous ingredients

Pasteurised egg white is potentially hazardous to those with allergy or intolerance.

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:

  • 1.4 standard drinks
  • 17.24% alc./vol. (34.48° proof)
  • 19.4 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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