Algeria
Ingredients
- 1 2⁄3 oz BarSol Mosto Verde Italia Pisco
- 1⁄2 oz Cointreau triple sec liqueur
- 1⁄2 oz Luxardo Apricot Albicocca Liqueur
- 1 oz Orange juice
- 1 dash Orange Bitters by Angostura
Method
Glass:
Photographed in a Waterford Mixology Coupe Clear
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Algeria contains 159 calories
History:
This cocktail was served in the 1960s at Joseph Baum's La Fonda Del Sol restaurant in New York City and may have been created there.
Review:
Pisco, apricot and orange combine harmoniously in this medium-dry, balanced cocktail with a tangy bite.
