SOUR SUCCULENT

This version of a pisco sour introduces a few wrinkles. I used orujo, a Spanish unaged brandy made from grape pomace, instead of the Peruvian pisco brandy. In addition, the drink gets its pinkish hue from the prickly pear fruit simple syrup (a link for how to make it is below) that also introduces a depth of flavor compared to normal simple syrup.

For the drink:

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

1/2 oz Lemon juice

1/2 oz Lime juice

3/4 oz Prickly pear fruit 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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