 | Chili Chilcano1 drink Jonathan Pogash, The Cocktail Guru, Inc. (Weekend Today in NY) |
| • | 1 1/2 oz. Barsol Quebranta Pisco |
| • | 1 tsp. The Perfect Purée Ginger Puree, thawed |
| • | 3/4 oz. fresh lime juice |
| • | 3/4 oz. honey-chili syrup |
| • | Top with soda water |
| Method: | |
| Shake first four ingredients very well with ice and strain over ice into highball glass. Top off with soda water and toggle. Garnish with lime wheel and fresh mint sprig. | |