Southern Border
Ingredients
- 1 2⁄3 oz BarSol Mosto Verde Italia Pisco
- 1⁄2 oz Bols Blue Curaçao
- 2⁄3 oz Lime juice
- 1⁄4 oz Sugar syrup 'rich'
- 2⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Method
Glass:
Photographed in an UB Retro Coupe Gold 7.75oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of Creole-style bitters.
Method:
- DRY SHAKE all ingredients (without ice) to emulsify.
- SHAKE again with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with 3 drops of Creole-style bitters dropped on and pulled through foam with a cocktail stick.
Nutrition:
One serving of Southern Border contains 124 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created by Pamela Wiznitzer at the Dead Rabbit in New York City, USA.
Review:
This cocktail's border is delineated by the line between the pisco-laced citrusy base and its foaming white head.
