Name: Purpurina Cocktail
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 60 ml Pisco (Jalapeño chilli infused); 30 ml Watermelon sugar syrup; 22.5 ml Lime juice (freshly squeezed); 15 ml Egg white (pasteurised)

Serve in a

Nick & Nora glass

Garnish:

Dehydrated jalapeño slice

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

2 fl oz	BarSol Mosto Verde Italia Pisco (Jalapeño chilli infused)
1 fl oz	Watermelon sugar syrup
3/4 fl oz	Lime juice (freshly squeezed)
1/2 fl oz	Egg white (pasteurised) or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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Read about cocktail measures and measuring.

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Recipe contains the following allergens:

Egg white (pasteurised) – Eggs

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Gentle

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Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

With a whole measure of watermelon syrup, you may expect this cocktail to be on the sweet side. Instead, it is beautifully balanced with delicate Jalapeño heat – at least it is if you go easy with the amount of Jalapeño you infuse in your pisco.

History:

Created by David Osborne at Bellota tapas bar, San Francisco, USA. Incidentally, purpurina is Spanish for glitter / tinsel.

Nutrition:

One serving of Purpurina Cocktail contains 196 calories.

Alcohol content:

1.3 standard drinks
14.46% alc./vol. (28.92° proof)
18.4 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.