[the lizzie asher]

2 oz Macchu Pisco
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).
The drink began with an aroma of orange from the twist and apricot from the liqueurs. Next, the sip started out as a lemon and berry flavor that was followed by the apricot and pisco notes on the swallow. Over successive swallows, the ginger zing grew in prominence. Moreover, later in the drink, the Yvette's berry flavors shifted to the swallow along with the apricot, and its violet note became stronger on the finish. Overall, this highball was a rather tasty and very aromatic drink.