1 oz Lemon Juice
1/2 oz Apricot Liqueur (3 Rothman & Winter:1 Marie Brizard Apry)
1/2 oz Crème Yvette
1 Egg White
Shake once without ice and shake again with ice. Strain into a highball glass and top with 2 oz of ginger beer. Twist an orange peel over the top and add a straw.
Last week when we went to Lineage for dinner, bartender Ryan Lotz had a pisco drink he wanted to make for me. Apparently, a gentleman came into the bar the day before and asked for a pisco drink for he heard pisco was the next big thing. Ryan suspected that he had read the article in TheFeast where I made that comment about the spirit; alternatively, he could have heard that it was Peru's National Pisco Day (July 28th). Since Ryan knew that pisco and apricot brandy are a great pairing, he bolstered the combination with berry and floral notes using Crème Yvette in an egg white-based Daisy (or Buck).