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.
- 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
Add all the ingredients except the rosé to a shaker, and dry-shake (no ice).
Add ice and shake until chilled.
Add the sparkling rosé to a Collins glass, and strain the cocktail on top.
Top with fresh ice, and garnish with a mint sprig.
*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.