1 1⁄2 oz Pisco, Barsol
1⁄2 oz Apricot eau-de-vie, Blume Marillen
3⁄4 oz Lime juice
3⁄4 oz Pineapple Gum Syrup (Small Hand Foods)
1⁄2 oz Simple syrup
1 spg Mint (as garnish)
Instructions

Shake, strain over a hand cut ice cube in a double rocks glass, garnish.

Cocktail summary
Created by
John Codd, The Cognac Room at Gaspar Brasserie, adapting a recipe from Charles Baker.
Year
2015
Is an
altered recipe
Curator
Not yet rated
Average
4.5 stars
(5 ratings)
YieldsDrink
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