Purpurina Cocktail

Difford's Guide
Discerning Drinkers (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 or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
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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
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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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.
Buy direct from Difford’s Guide
Difford's Easy Jigger
£8.72 £8.72 exc VAT
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