Purpurina Cocktail

Difford's Guide
User Rating (1 rating)

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 Pasteurised egg white
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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:

There are approximately 196 calories in one serving of Purpurina Cocktail.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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