Linden Pride created this autumnal Pisco Sour riff for the inaugural drink list at Neil Perry’s modern Asian restaurant Spice Temple in Sydney. Pride uses grade B maple syrup to give the sweet-savory cocktail a deep, rich flavor.
Plus:More Great Cocktail Recipes & Techniques
1 1/2 ounces pisco
1 ounce fresh lemon juice
1/2 ounce pure maple syrup
1/2 ounce simple syrup
Pinch of salt
2 drops of Angostura bitters, for garnish
1 drop of Peychaud’s bitters, for garnish
How to Make It
Fill a cocktail shaker with ice. Add the pisco, lemon juice, maple syrup, simple syrup and salt; shake well. Strain into a chilled wineglass, then dot with the bitters.
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