We’re massive fans of Pisco here at Shears. The Peruvian grape brandy is a great cocktail ingredient and with all eyes on South America for this year’s World Cup, we thought we’d share our the recipe for one of our signature cocktails – The Pisco Disco!
1 Spoon Apricot Conserve
12.5ml Apricot Liqueur
20ml Lemon Juice
15ml Passionfruit Syrup
1 Egg White
Garnish- Lemon Twist + Angostura Bitters
Add all ingredients to boston shaker and ‘dry’ shake (i.e with no ice) to break up the egg white/jam. Follow by adding ice and shaking hard before double straining into glass