Mixologist Jackson Cannon calls this drink a celebration of late summer. He sources the berries from New England farms, including Sparrow Arc Farm in Troy, Maine, and Sylvan Nurseries in Westport, Massachusetts.
Glassware Guide More Summer Drinks
1 small edible orchid or 1 lemon twist, for garnish
How to Make It
In a cocktail shaker, muddle the berries, Simple Syrup, lemon juice and salt. Add the pisco; shake. Fine strain into a chilled double rocks glass, add crushed ice and garnish with an orchid or lemon twist.
You May Like
Sign Up for The Dish
Stay in the know with a daily dose of the best seasonal recipes!