Monday, July 31, 2017

solo rosa

1 1/2 oz La Caravedo Torontel Pisco
3/4 oz Lemon Juice
3/4 oz Honey-Ginger Syrup (here 3/8 oz each of honey syrup and ginger syrup)
1 dash Peychaud's Bitters

Shake with ice and strain into a cocktail glass.
After meeting up with my seminar's fellow panelists to discuss the talk, I decided not to attend a talk but to go to the pisco tasting room followed by the one for "real rum." One of the drinks at the pisco room was created by Boston's very own Jackson Cannon that he created for an upcoming Les Sablons menu. The combination was alluring for it reminded me of a pisco Penicillin with Peychaud's Bitters in the mix. In the tasting cup, the mix was rather floral on the nose along with honey and ginger aromas. Next, a lemon and honey sip led into pisco and ginger spice on the swallow.

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