Mix up this delicious St. Patrick’s Day cocktail from Catch NYC.
Pistachio Gin Sour
- 1 1/2 oz. Bombay Sapphire
- 3/4 oz. Pistachio Syrup
- 3/4 oz. Lemon Juice
- 1/2 oz. Pierre Ferrand Dry Curacao
- 1/2 oz. Egg White
Preparation: Add all ingredients to shaking tins except egg whites. Shake well with ice, strain into tin, add egg white, discard ice and dry shake (without ice). Double strain into coupe. Garnish with a line of pistachio sugar, Brulee torch sugar briefly; stop when it starts to puff up and melt.