Getaway Car
Chris Lowder, bar manager at The NoMad Bar in New York City, pairs pisco with bourbon, gingery falernum syrup, and an herbal Italian liqueur for this frothy autumnal cocktail.
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Cooking tools:
- Cocktail shaker
- Fine-mesh sieve
- Coupe glass
- Jigger
- Microplane
- Spoon
- Kitchen scale
Ingredients
- 1 oz. bourbon
- 1 oz. pisco, preferably Macchu Pisco La Diablada
- 3⁄4 oz. falernum
- 3⁄4 oz. fresh lime juice, plus grated zest for garnish
- 1⁄4 oz. Strega
- Dash Angostura bitters
- Dash Bittermens Xocolatl Mole Bitters
- Half an egg white
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