Pisco Munnar Sour

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: blend
• Glass: Old-fashioned glass
• Ice: Ice
• Garnish: Add two drops of amargo chuncho.
• ABV: 12%

Ingredients

• BarSol Supremo Mosto Verde Italia Pisco — 2 oz (60 ml)
• Lime juice (freshly squeezed) — ⅔ oz (20 ml)
• Green tea (cold) — 1⅓ oz (40 ml)
• Pasteurised egg white — ½ oz (15 ml)
• Giffard Sugar Cane Syrup (Sirop Sucre de Canne) — 1 oz (30 ml)
• Amargo Chuncho bitters — 2 drop

How to make it

1. Blend lime and sugar to dissolve sugar.
2. Add pisco, egg white, green tea, and ice and blend again.
3. Serve in a glass.

A cocktail with pisco and green tea.

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