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 | Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
Read about cocktail measures and measuring.
Hazardous ingredients
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
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:
- 1.4 standard drinks
- 15.86% alc./vol. (31.72° proof)
- 20.2 grams of pure alcohol
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