- 1 1/2 ounces pisco, preferably Peruvian
- 1/2 ounce melon liqueur
- 1/2 ounce fresh lemon juice
- 1/2 ounce fresh lime juice
- 1/2 ounce orgeat (almond-flavored syrup)
- 3 honeydew melon balls skewered on a pick, for garnish
How to make this recipe
In a cocktail shaker, combine the pisco, melon liqueur, citrus juices and orgeat. Fill the shaker with ice and shake well. Strain into a chilled coupe and garnish with the skewered honeydew balls.