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1.5 oz
A 16th century yellowish to colorless brandy produced in Chile by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Chilean pisco differs from Peruvian pisco in that the pisco can be aged in wooden barrels (not just steel vats) and the ABV can vary between 30-45% or more, they are also not required to distil to final proof. These factors make Peruvian pisco more similar to Cognac that Chilean pisco.
1 tsp
An American version of a violet liqueur with added ingredients, made from parma violet petals with blackberries, raspberries, strawberries, cassis, honey, orange peel and vanilla. Often thought of as a good violette liqueur substitute but the two differ grately.
0.5 oz
'Water of life' this is a clear and light, unaged fruit brandy (but not from grapes) produced by fermentation and double distillation.
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.75 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Dry shake all ingredients, without ice, then shake again with ice. Strain into a coupe. Express a lemon twist over the drink and discard, garnish with an edible flower. #shake #straight


Pisco Sour riff from Natasha David.


Creamy
Tart
Cocktail Codex
avg. 3.0 (3)
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