Shake all ingredients except Topo “dry” to emulsify before adding ice. Add ice & shake again until chilled. Strain into cocktail glass. Top with splash of Topo Chico. Can also be made without the Topo Chico and/or egg white.
Add Pisco, lime juice, syrup, & egg white to shaker. Dry shake (without ice) vigorously for 30 seconds. Add ice & shake again. Strain into coupe glass. Spray or dot Angostura bitters on top as artistically as desired!
Gently slap 6-7 mint leaves in your hand. Put in bottom of shaker and add rum, bar·tisan Arugula Syrup, and lime juice. Shake vigorously with ice. Strain over fresh ice into highball glass. Top with Topo Chico. Garnish with a bouquet of fresh mint. Enjoy poolside!