Spirits

Nipo-Peruana

Name: Nipo-Peruana
Ingredients: 1.5 ounces pisco, preferably Peruvian; 0.5 ounce melon liqueur; 0.5 ounce lemon juice (freshly squeezed); 0.5 ounce lime juice (freshly squeezed); 0.5 ounce orgeat (almond-flavored syrup); Ice; 3 honeydew melon balls (skewered on a pick, for garnish)

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Mixologist Lindsay Nader improves on the Midori Sour, which can be cloyingly sweet. To cut some of the intensity of the melon liqueur, she adds Peruvian pisco—a clear brandy distilled from grapes—along with lemon and lime juice.

By Lindsay Nader

Updated on September 19, 2016

Yield:

1

Ingredients

1 ½ ounces pisco, preferably Peruvian
½ ounce melon liqueur
½ ounce lemon juice (freshly squeezed)
½ ounce lime juice (freshly squeezed)
½ ounce orgeat (almond-flavored syrup)
Ice
3 honeydew melon balls (skewered on a pick, for garnish)

Directions

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.