The Mangolorian
In honor of Pedro Pascal’s Chilean heritage, we’re doing a mango pisco sour
2 oz Pisco
1 oz Lime Juice (Fresh preferred)
¾ oz Liquid Alchemist Mango
1 egg white
3 drops of Angostura Bitters
Combine Pisco, Lime, Mango, and Egg White into a shaker and dry shake. Dry shake ingredients hard without ice for 20 seconds. Then open the shaker, add ice cubes and shake again. Strain into a coupe glass and add three drops of Angostura onto the foam. This is the way.
*Dry shaking means, you first shake all ingredients vigorously without ice for about 20 seconds to create a nice and firm foam.
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Mango Cocktail Syrup
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