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Vice Royalty

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Liquor.com

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Published 05/23/17
Image: Greg Powers

Beverage director Taha Ismail wanted to do a seasonal riff on a Pisco Sour that was clean and refreshing. Fresh mandarin and yuzu juices make for a citrus-y cordial that offsets Strega’s piney profile, while Peychaud’s bitters meld nicely with the pisco’s floral notes. “This drink has enough complexity without being overwhelming and [is] very consumable on any patio,” he says.

Ingredients

  • 1 1/2 oz Macchu pisco
  • 1/4 oz Strega
  • 1 1/4 oz Mandarin cordial*
  • 1/2 oz Fresh lime juice
  • 1/2 oz Egg white
  • 4 dashes Peychaud’s bitters
  • 1 oz Pere Ventura rosé
  • Garnish: Mint sprig

Steps

  1. Add all the ingredients except the rosé to a shaker, and dry-shake (no ice).

  2. Add ice and shake until chilled.

  3. Add the sparkling rosé to a Collins glass, and strain the cocktail on top.

  4. Top with fresh ice, and garnish with a mint sprig.

  5. *Mandarin cordial: In a blender, combine 3 cups mandarin juice, 2 1⁄2 cups granulated sugar, 1 1⁄4 oz Everclear, 1 oz yuzu juice and 1⁄4 tsp xanthan gum, and blend until smooth.