Holy water cocktail recipe

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.

Ingredients

30ml BarSol Quebranta

20ml BarSol Italia

20ml Sugar Syrup (2:1)

25ml Citric Acid Solution (15:1)

Glass

Coupette

How to mix

Add all ingredients and ice into a cocktail shaker, shake for 8 seconds then strain into the glass.

Garnish

Lime zest (discarded) & dehydrated pineapple.