Pisco Cocktail: The PPP
From Imbibe Magazine·View original →
coupe
Ingredients
- 2 ozpisco
- 1 ozpineapple juice
- 1/2 ozfresh lemon juice
- 1/2 ozpomegranate syrup
Preparation
- 1.
Shake all the ingredients in a mixing tin with ice until chilled. Strain into a chilled coupe and garnish.
- 2.
Pomegranate SyrupMix 1 cup of pomegranate juice in a saucepan until simmering. Add 1 cup of sugar. Stir until dissolved. Let cool and store in the refrigerator for up to 2 weeks.