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Photo by Cory Ryan
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
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.
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.
Bill Norris, Midnight Cowboy, Austin, Texas