60ml pisco

30ml lime juice

20ml green chilli syrup*

1 egg white or 25 ml aquafaba

Place all ingredient into a cocktail shaker, and dry shake for 15 seconds. Fill cocktail shaker with ice and hard shake for 15 seconds before double straining into a chilled coupette glass. Finish with green chilli garnish piece.

*Green Chilli Syrup

1 cup sugar

1.25 cups water

2 long green chillies (seeds removed and chopped)

1 jalapeno (seeds removed and chopped)

Place all ingredients into pan over medium heat and bring to a gentle simmer. Simmer for 10 minutes before allowing to cool. Pour into container and keep in fringe until ready to use.