The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

The Local Palate
Search
Newsletter
Pisco / 4.17.15 / by Nathan Dalton

Chilcano Passion

Advertisement
Chilcano Passion
Photo courtesy of Felipe's Taqueria Mid City

from Barman Nathan Dalton of Felipe’s Taqueria Mid City, New Orleans, LA

Ingredients

1½ ounces Barsol Quebranta pisco

½ ounce fresh grenadine*

½ ounce passionfruit puree

¼ ounce key lime juice

Ginger beer

Directions

  1. Build on the rocks in a collins glass.
  2. Top with ginger beer.

*For fresh grenadine: Heat 2 parts pomegranate juice (fresh is best, but POM also works well) with 1 part sugar (by volume) until the sugar dissolves.