Pisco is such an underrated spirit. Usually produced in Peru or Chile, its distilled from fermented grapes (about 16lbs per 750ml bottle, in fact). @barsolpisco in particular is produced using Torontel grapes and has floral notes of jasmine and magnolia -- perfect for this recipe!

ingredients:

• 2 oz. Selecto Torontel

• ½ oz Velvet Falernum

• 1/4 oz Blue Agave Nectar

• 3/4 oz Fresh Lime Juice

• 1 Pinch @salttraders Pink Himalayan Salt

• 1 Egg White

• 4 Dashes Orange Bitters

• 1 Bay Leaf

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine all ingredients (except for the bay leaf) in shaking tin with ice. Reverse dry shake and double strain into a chilled coupe. Garnish with a Bay Leaf and drops of Peychaud’s Bitters (optional). Serve on a genuine Peruvian blanket (also optional) and enjoy.

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Check it out on Instagram:

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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!