LIVING THE VEEVA LOCA

May 29, 2015 at 12:20 am

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Recipe by Elyse Fuller

INGREDIENTS:

1 oz. VEEV

1 oz. Pisco Porton

1 oz. Rhubarb Puree

3/4 oz. Fresh Lime Juice

1/2 oz. Basil Simple Syrup

1 oz. Egg Whites

Peychauds Bitters

PREPARATION:

Mix all ingredients minus the bitters together. Shake vigorously and pour into a rocks glass. Top with Peychaud’s bitters.

GARNISH:

Basil Leaves

GLASSWARE:

Rocks Glass

INSPIRATION:

Since the first time I ever tasted a pisco sour it has been one of my absolute favorite cocktails. I like using the basic ingredients and vamping them up to make the ultimate patio drink. I think acai is a very fruitful spirit that works beautifully with the acidity from the lime and rhubarb, the herbaceous flavor from the basil and the floral aroma of the Peychaud’s making a well balanced exotic cocktail!

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