The Laotong: A Pisco Cocktail

• 1 3/4 ozchamomile-infused pisco
• 2 ozstrawberry-tomato shrub
• 1 ozclub soda
•  _____________________________
•  strawberry-tomato shrub
• 1/2 cupstrawberry juice (from fresh, destemmed berries)
• 1/2 cupcherry tomato juice (from fresh, destemmed tomatoes)
• 1 cupfine sugar
• 1/2 cupsherry vinegar
• 1/4 cuprice wine vinegar
• 1/4 cupred wine vinegar

Preparation

1. 1.

   Add the chamomile-infused pisco and the shrub to a glass with ice and top with club soda to taste, stirring to combine. Garnish.

2. 2.

   Chamomile-Infused PiscoPlace 5g of chamomile or 1 chamomile teabag into the pisco bottle and gently shake. Allow to sit for 1 hour, shaking occasionally. Fine strain then put through a coffee filter to remove all of the chamomile.

3. 3.

   Strawberry-Tomato ShrubCombine all of the ingredients in a resealable glass vessel. Will last 6 to 8 weeks in the refrigerator.

4. 4.

   TipBuck uses 1 part soda to 2 parts shrub but says this can be adjusted depending on how strong you want the shrub flavor to be.