Algeria
3.8 56 ratings
Ingredients
1 2/3 oz Pisco
1/2 oz Triple sec
1/2 oz Apricot liqueur
1 oz Orange juice
1 dash Orange bitters
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of orange zest twist.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
21.0% alc./vol. · 1.8 standard drinks · 159 calories
History
Pisco, apricot and orange combine harmoniously; medium-dry, balanced, with a tangy bite.
This cocktail was served during the 1960s at Joseph Baum's La Fonda Del Sol restaurant in New York City, and it may have originated there.