Pineapple liqueur adds a tropical flavor to this Pisco Punch riff, while coffee lends a subtle richness.
1½ oz. pisco
½ oz. Giffard pineapple liqueur
½ oz. fresh lime juice
¼ oz. agave syrup
1 fresh egg white (pasteurized if you like)
5 coffee beans
Tools: shaker, strainer
Garnish: 4 drops of Peychaud’s bitters and blue curaçao (optional)
Combing all the ingredients in a shaker without ice. Shake until emulsified. Strain into a chilled cocktail, then garnish.
Ariana Vitale, Rider, Seattle
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