Purpurina Cocktail

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Purpurina Cocktail image

Serve in

a Nick & Nora glass...
2 fl oz BarSol Supremo Mosto Verde Italia Pisco (Jalapeño chilli infused)
1 fl oz Watermelon sugar syrup
¾ fl oz Freshly squeezed lime juice
½ fl oz Pasteurised egg white
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How to make:

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

Garnish:

Dehydrated jalapeño slice

Comment:

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.

About:

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

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