 | San Isidro1 drink Daniel Guillen, La Duni, Dallas TX |
| • | 1 1/2 oz. Clear Peruvian Pisco |
| • | 1/2 oz. Grand Marnier |
| • | 1 oz. The Perfect Purée White Peach Puree, thawed |
| • | 1/2 oz. maple syrup |
| • | 1/2 oz. fresh lime juice |
| • | dash of Angostura Bitters |
| • | 3 mint leaves |
| Method: | |
| 1. | Spank the mint leaves to release oils and aromas. Combine mint leaves with all other ingredients into a shaker. Shake and strain into an English highball glass filled with crushed ice. Garnish with a dried peach slice and a mint sprig. |
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