1½ ounces Barsol Quebranta pisco
½ ounce fresh grenadine*
½ ounce passionfruit puree
¼ ounce key lime juice
- Build on the rocks in a collins glass.
- 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