Paddington
Paddington
By Marcovaldo Dionysos, San Francisco
“I began with a classic British gimlet, using fresh lime and substituting pisco for the gin. I had infused some Peruvian peppers (aji amarillo) in a bottle of pisco, so I added a barspoon for a little heat. I wanted to use Bitter Truth celery bitters in a cocktail, and it seemed to work well here. I called the drink a Paddington, since the bear in the children’s story was from ‘darkest Peru’ but was found in London at Paddington Station. Once I had the name, I thought honey more appropriate and changed the lime to lemon.”
- 2 oz Pisco Quebranta
- ¾ oz fresh lemon juice
- ½ oz honey syrup
- 2 dashes The Bitter Truth Celery Bitters
- 1 barspoon aji amarillo tincture
- Lemon-twist garnish
Combine pisco, lemon juice, honey syrup, celery bitters, and aji amarillo tincture in ice-filled shaker. Shake well, and strain into chilled cocktail glass. Garnish with lemon twist.
via iSante Magazine
