Recipes

Chilcano Passion

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Photo courtesy of Felipe's Taqueria Mid City

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    Ingredients
  • 1½ ounces Barsol Quebranta pisco
  • ½ ounce fresh grenadine*
  • ½ ounce passionfruit puree
  • ¼ ounce key lime juice
  • Ginger beer
steps
  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.

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

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