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Casey Robison puts his twist on the classic Pisco Sour by sweetening it with a rich honey syrup.
2 oz. pisco
1 oz. honey syrup (2 parts honey to 1 part water)
1 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. fresh grapefruit juice
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer, straw
Garnish: 1 dash Peychaud’s bitters
Combine ingredients in a shaker with ice and shake vigorously. Strain into glass. Garnish by swirling the bitters on top with a straw to create an attractive design.
Casey Robison, Barrio, Seattle
For more honey cocktail recipes, check out the July/August 2009 issue.