Jason’s Ascension, 1988

As one of the Crescent City’s first craft cocktail bars, Cure has done much to further its reputation for excellence in the realm of potent potables. Here, barman Turk Dietrich makes a rich, worldly concoction of dry Spanish sherry, Peruvian grape brandy, and floral aromatic bitters from North Carolina. Jason’s Ascension, 1988 is elegant without being fussy and pairs well with a brisk Louisiana evening.

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Jason’s Ascension, 1988
Serves 1
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  1. 1 large farm egg white
  2. ¾ ounce fresh lemon juice
  3. 1 ounce pisco
  4. 1 ounce La Gitana Manzanilla sherry
  5. ½ ounce grenadine
  6. 14 drops Crude Bitterless Marriage Bitters
  7. Garnish: Crude Bitterless Marriage Bitters
  1. In a cocktail shaker, combine egg white and lemon juice; cover, and shake vigorously 5 seconds. Add pisco, sherry, grenadine, bitters, and ice, and shake vigorously 5 seconds. Double strain mixture into a chilled coupe. Garnish with 3 drops of bitters, if desired.
Louisiana Cookin https://www.louisianacookin.com/


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