|BarSol Mosto Verde Italia Pisco (infused with chilli)|
|Freshly squeezed lime juice|
|Pasteurised egg white|
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.
Created by David Osborne at Bellota tapas bar, San Francisco, USA. Incidentally, purpurina is Spanish for glitter / tinsel.