RAMBUTAN SOUR

This version of a pisco sour differs from the traditional version in several ways. I used orujo, a Spanish unaged brandy made from grape pomace, instead of the Peruvian pisco brandy. In addition, I used a rambutan simple syrup (a link for how to make it is below).

For the drink:

2 oz Tierra Miega Orujo (You can substitute in pisco, singani, or another unaged brandy)

1/2 oz Fresh lemon juice

1/2 oz Fresh lime juice

3/4 oz Rambutan simple syrup

1 egg white


Glassware:

Nick and Nora


Combine the drink ingredients in cocktail mixer. Dry shake the ingredients for 30-45 seconds. Add ice to the cocktail shaker until it's about three-quarters full. Shake for 5-10 seconds until chilled. Pour through a Hawthorne and fine mesh strainer. Allow the drink to settle and the egg white foam to form on the top.


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