Persimmon pisco sour

Persimmon pisco sour

By
From
The Cocktail Garden
Serves
1
Photographer
Adriana Picker

Ingredients

Quantity Ingredient
1/2 persimmon, peeled and roughly chopped
60ml pisco
30ml lemon juice
20ml Sugar syrup
1–2 teaspoons egg white
a few native australian violets or other small edible flowers to garnish

Method

  1. Muddle the persimmon in the bottom of a shaker. Add the remaining ingredients, except the flowers, and shake without ice to create a foam. Add ice and shake again. Pass through a small fine-meshed strainer into a martini or coupe glass and garnish with the flowers.
Tags:
cocktails
cocktail
drinks
seasonal
spirits
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