Alma del Sur
In a metal shaker, combine the following:
1 heavy dash Peychaud's bitters
2.2 oz Cocktail batch
.7 oz lime juice
.25 oz pineapple juice
.25 oz simple syrup
.25 oz pasteurized egg white **egg white must be pasteurized
Dry Shake (no ice) 20 times
Add ice but do not fill small tin*
Wet shake (with ice) for 15 seconds
Double Strain in to a Nick and Nora glass
Garnish: Pineapple Leaf
Note for garnish prep: Only prepare a few pineapple leaves at a time. Tear them at the base from the pineapple.
Cut the leaves approx 3.5 inches in length. Store with base of stem in a small amount of water.
In a quart container, combine:
18 ounces El Gobernador Pisco
8.4 ounces Giffard ‘Pineapple’
Prepare 2 at a time, label and date. *Store refrigerated at the bar.
Yield = 12 cocktails