Rising Star Host Mixologist Greg Seider
Adapted by StarChefs.com
Yield: 1 cocktail
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INGREDIENTS:
1 dash Angostura bitters
2 ounces BarSol pisco
1 ounce egg white
¾ ounce schezuan peppercorn-infused agave nectar
½ ounce yuzu juice, unsalted
1 muddled red rose petal
METHOD:
Combine all ingredients in a shaker filled with ice. Shake vigorously to incorporate. Strain and serve on the rocks. Garnish with the rose petal.
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