Purpurina Cocktail

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

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• Method: shake
• Glass: Nick & Nora glass
• Ice: Ice
• Garnish: Dehydrated jalapeño slice
• ABV: 15%

Ingredients

• BarSol Mosto Verde Italia Pisco (Jalapeño chilli infused) — 2 oz (60 ml)
• Watermelon sugar syrup — 1 oz (30 ml)
• Lime juice (freshly squeezed) — ¾ oz (22.5 ml)
• Pasteurised egg white — ½ oz (15 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain back into shaker.
3. DRY SHAKE (without ice) and fine strain into chilled glass.

A cocktail with pisco and watermelon syrup.

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