Many of our products this time of year are coming from Peru including the mangoes, in light of this we thought we would add a little mango & basil to our pisco sours and top it off with some ginger bitters!

Makes one drink

INGREDIENTS

1½ ounces pisco
½ ounce lemon juice
½ ounce lime juice
1 ounce mango puree, recipe below
½ ounce basil syrup, recipe below
1 egg white
Ginger, clove, black pepper bitters

DIRECTIONS

Shake all the ingredients in a shaker and strain into a martini style glass. Add a few dashes of ginger clove black pepper bitters.

Mango Puree

Makes 1 cup

INGREDIENTS

1 to 2 mangoes, peeled and chopped
Water

DIRECTIONS

Place mangoes in blender and blend until smooth. If too thick, add water to make a thinner consistency.

Basil Syrup

Makes 1 cup

INGREDIENTS

½ cup water
½ cup sugar
½ cup basil

DIRECTIONS

In a medium sauce pan place all ingredients. Bring to a boil and reduce to simmer, let simmer for about 5 minutes. Let cool and strain.