Purpurina Cocktail

Rate this recipe (2 ratings)

Ingredients

Barware

Nick & Nora
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

196 Calories

Bartender

Purpurina Cocktail image

Serve in

Nick & Nora

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.

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BarSol Mosto Verde Italia Pisco (infused with chilli)
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  • part
Giffard Watermelon
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Freshly squeezed lime juice
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Pasteurised egg white

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.

Origin:

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

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