Pisco Sourgrass

A handful of fresh sorrel adds a bright, peppery edge to this summery pisco-spiked sipper.

2 oz. pisco (Norris uses Don Cesar)

1 oz. fresh lemon juice

1 oz. sorrel-honey syrup (see below)

1 fresh egg white (pasteurized if you like)

Tools: shaker, strainer

Glass: coupe

Garnish: freshly cracked black pepper and a line of Bittermens 'Elemakule Tiki bitters

Combine all ingredients and dry shake to emulsify the egg white. Add ice cubes and shake vigorously. Strain into a chilled coupe and garnish.

Sorrel-Honey Syrup

1 cups honey

1/2 cup water

5 fresh sorrel leaves

Combine all ingredients and heat to a simmer, constantly stirring and taking care it doesn’t come to a boil. Allow to cool to room temperature, then strain into a glass bottle. Will keep refrigerated for up to 2 weeks.

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