Pisco Apricot Tropical

Name: Pisco Apricot Tropical
Ingredients: 1 1⁄2 oz. pisco; 3 ⁄4 oz. fresh lime juice; 3 ⁄4 oz. pineapple gum syrup (Adkins uses Small Hand Foods, or make your own); 1 ⁄2 oz. apricot liqueur; 2 dashes angostura bitters

From Imbibe Magazine·View original →

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Ingredients

11⁄2 oz. pisco
3⁄4 oz. fresh lime juice
3⁄4 oz. pineapple gum syrup (Adkins uses Small Hand Foods, or make your own)
1⁄2 oz. apricot liqueur
2 dashesangostura bitters

Preparation

1.
Shake all of the ingredients with ice, then strain into a chilled glass and garnish.
2.
Pineapple Syrup: Make a rich simple syrup by combining 4 cups of sugar with 2 cups of water in a saucepan, stirring over medium heat until the sugar has fully dissolved; let cool. Peel, core, and cube a fresh pineapple, and put the pineapple chunks in a bowl, adding syrup to cover. Let the mixture soak overnight, covered, then strain the syrup and bottle for use. Keep refrigerated for up to 1 month.