Valparaiso - Wine & Spirits Magazine


Ektoras Binikos, Aureole NYC


  • 1-5 mint leaves
  • 2-3 drop of orange bitters
  • oz Aba Pisco
  • ½ oz fig purée
  • ½ oz fresh lime juice
  • 1 oz verjus


  • In a mixing glass, muddle the mint leaves with the bitters. Add ice and remaining ingredients and shake thoroughly. Strain into a highball glass over fresh ice.

This story appears in the print issue of June 2011.
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