Purpurina Cocktail
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Purpurina Cocktail
Serve in a Nick & Nora glass
| 2 oz | BarSol Mosto Verde Italia Pisco Jalapeño chilli infused |
| 1 oz | Monin Watermelon Syrup |
| 3⁄4 oz | Lime juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of dehydrated jalapeño slice.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
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. (14.46° 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.
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