Super simple riff on a Pisco Sour using Arbutus Distillery Grand Visco which is an underrated little brandy coming out of BC. This is a fun and simple recipe for the at home bartender.

PASSIONFRUIT SOUR

2 oz (60mL) Arbutus Distilling Grand Visco

1/2 oz (15mL) Giffard Passionfruit syrup

3/4 oz (22.5mL) lime juice egg white

Glass - Nick and Nora

Method - Dry shake all ingredients, then add ice and wet shake. Double strain

Garnish - 5 drops of Rootside Bitters & Mixers Rosehip Lemonade Bitters

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Cocktail of the Week #18 - Passionfruit Sour

Shawn Soole