Pisco-Apricot Tropicál

Certainly inspired by the Pisco Punch, the Pisco-Apricot Tropicál first appeared in Charles H. Baker’s 1951 South American Gentleman’s Companion. Erik Adkins thought the recipe could be better, so he replaced its watery pineapple juice with pineapple gum syrup.

  • Servings: makes 1 drink

Related Video

More Videos
How to Get the Most from Your Egg Slicer

Ingredients

  • Ice
  • 1 1/2 ounces pisco
  • 1/2 ounce apricot brandy
  • 3/4 ounce fresh lemon juice
  • 3/4 ounce pineapple gum syrup (See Note)
  • 2 dashes of Angostura bitters

How to make this recipe

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe.

Notes

Pineapple gum syrup, thickened pineapple-flavored simple syrup, is available at smallhandfoods.com.

Contributed By





466150 recipes/pisco-apricot-tropical 2013-12-06T23:42:02+00:00 Eric Adkins summer|cocktail-party|latin-american|cocktails|1 recipes,pisco-apricot-tropical 466150
Close

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement
Advertisement