This variation on a Pisco Sour from bartender Mike Di Tota of The Bonnie is equal parts nostalgia and delicious tropical beverage. “One of the first things I ever drank was coconut rum and Pepsi, out of a Nalgene [bottle] at a street fair in San Diego with my friend and his older sister,” Di Tota says. “It tasted like the half Piña Colada, half Pepsi Slurpees I sucked down as a kid.” All the usual suspects are in here—pisco, egg whites, lime juice—but Di Tota also adds Malibu coconut rum, chamomile liqueur and dried flowers to the drink, which give the frothy beverage a funky, floral flavor. “Chamomile tea is very popular in the Caribbean islands,” he adds. “It's a summery, island-ish take on a Pisco Sour, one of my favorite drinks now that Pepsi is no longer my go-to mixer."
Far Away Island
1 oz Malibu Rum
1 oz Pisco
1 oz Fresh lime juice
.5 oz Grappi chamomile liqueur
.5 oz Simple Syrup
1 egg white
Dried chamomile flowers, for garnish
- Add all ingredients, save for the garnish, to a shaker without ice and dry shake.
- Fill the shaker with ice and shake again until cocktail is chilled.
- Strain the drink into a coupe and garnish with dried chamomile flowers.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.