P to tha 3
I’m hesitant to call this an original creation. It’s more like and evolution of tweaks. Last weekend, I came across a small amount of Pisco in my cabinet. I don’t know about you…but when I see a bottle with a little spirit left…it’s like some odd killer instinct kicks in. It must go!!. So, I started browsing some Pisco recipes, and read a recipe for a variation of a Pisco Punch from Erik Adkins at The Slanted Door in San Francisco. I didn’t have an apricot liqueur handy, but I subbed in crème de peche. That original mix up was too sweet for me. I added a splash of soda, and that gave it a delightful effervescence and balanced the sweetness out to my liking. My husband actually loved it…and I will probably make that for him again. Then I went in the direction of a sour and, of course, with egg white. The combo of Pisco, pineapple and peach…got me to the P to tha 3 name.
1.5oz Pisco
0.75oz lime juice
0.5oz pineapple gum syrup
0.25oz crème de peche
2 dashes of Angostura bitters
1 egg white
Dry shake, shake with ice, and fine strain into a coupe.
