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 | 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) |
Read about cocktail measures and measuring.
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
- 15.18% alc./vol. (30.36° 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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