David Teager

With so little lime juice, I would not think this sour enough to need an egg white.
But I did add a splash of pimento dram to add to the mysterious funkiness of the pisco.

This is MUCH drier than the recipe featured in the New York Times today. they featured this in an article about this drink and cocktail culture in New Orleans. Called for 2oz gin, 3/4 oz vermouth, and 1/6 oz absiinthe. Making this my Halloween cocktail tonight.

Putting this back in rotation now that fall is here

Also good with tequila, which would be more palatable to a wider audience.