Pisco Plum - Edible Santa Barbara and Wine Country
Craft a Pisco Plum cocktail with a tangy plum shrub, smoky ancho chile liqueur, and zesty lime. Perfect for summer sipping.
Ingredients
- 4 ounces pisco (Portón recommended)
- 2 ounces Plum Shrub (recipe follows)
- 2 ounces Ancho Reyes Chile Liqueur
- 1 ounce lime juice
- 2 lime triangles (for garnish)
- 2 ounces plums (quartered)
- 2 cups sugar (granulated)
- 1 cup apple cider vinegar
- 1 cup red wine vinegar
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