Arugula Pisco Sour

by Jorge Herscovic
  • 1 1/2 oz Pisco
  • 1/2 egg white
  • 3/4 oz bar·tisan Arugula Syrup
  • 3/4 oz Lime Juice

Dry shake all ingredients without ice. Add ice and shake once more. Strain into coupe glass. Garnish with Angostura Bitters.

Pool Optional

  • 2 oz White Rum
  • 3/4 oz bar·tisan Arugula Syrup
  • 3/4 oz Lime Juice
  • 2 oz Topo Chico
  • large handful of mint

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!