Ingredients
2 oz. BarSol Pisco Puro Quebranta
0.5 oz. Fresh Lime Juice
0.75 oz. Pineapple syrup
3 oz. Coconut water
2 Dash Cacao Bitters
How to make it
Add all ingredients into an ice filled rocks glass. Stir cocktail with barspoon. Garnish with mint leaves and paper umbrella.
Author
Martin Tummino
Comments
Created for the beautiful Hotel La Haceinda in Paracas, Pisco – Peru. This cocktail combines dry fruit notes, cacao bitters with the flavors and structure of Quebranta Pisco with subtle notes of citrus and coconut water. A very refreshing and restoring cocktail to enjoy under the coconut trees of this iconic Hotel!
