Post #586292 by thePorpoise on Sat, Apr 23, 2011 11:55 PM

here's what i came up with-- a variation on the pisco sour, for now let's call it an

Easter Lily (for 2):

3 oz. pisco (I used Peruvian, but on Easter Island they would use Chilean)
3/4 oz. yellow Chartreuse (the French gov. once persecuted the Carthusian monks who invented the liqueur)
1/4 oz. Benedictine (the abbey that invented this liqueur was persecuted during the FR. Revolution)
1 oz egg white (pasteurized)
1 oz key lime juice
1 oz simple syrup
1 oz orgeat
1 dash Angostura bitters

--shake vigorously for 30 seconds in a cocktail shaker to bind the ingredients; add ice, shake for 30 seconds more; strain into two champagne glasses; optional- add 2-3 drops Angostura to the foam on top as garnish.

--has a lily white color; an herbal/slightly floral aroma/profile; egg as an ingredient = Eastery; pisco = easter islandy; easter island + lime and orgeat = tiki-y?

[ Edited by: thePorpoise 2011-04-23 23:56 ]