Holy Water
A cocktail created at London's Joyeux Bordel to showcase Peruvian Pisco. This recipe combines the beautiful floral aromas from the Italia expression with the fruity lemon and lime notes of that of the Quebranta. The citric acid solution acts to enhance the fruit and green apple notes of the Quebranta.
Glass
Coupette
Ingredients
- 30ml BarSol Primero Quebranta
- 20ml BarSol Selecto Italia
- 20ml Sugar Syrup (2:1)
- 25ml Citric Acid Solution (15:1)
Ice
Straight Up
Method
Add all ingredients and ice into a cocktail shaker, shake for 8 seconds then strain into the glass.
Garnish
Coupette
Difficulty
Level 2 - Advanced
