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Yesterday we met Trudy Thomas, former student of Wolfgang Puck and current bar manager at BLT Steak at Camelback Inn. Today she shares with us the recipe for Passionate Pisco Punch, a cocktail new for BLT’s summer 5@5 menu inspired by Thomas’ current infatuation with Pisco, a strong, clear grape brandy.
The ingredients:
1 oz. Don Cesar Pisco
1 oz. Cruzan pineapple rum
½ oz. passionfruit puree
1 oz. fresh lemon juice
1 oz. simple syrup
1 oz. lemon-lime soda
1 pineapple wedge
How to make it:
Throw all the ingredients except the soda and pineapple wedge inside a large mixer. Add ice, shake well and strain over ice into a Collins glass. Top with lemon-lime soda, stir to combine, and garnish with the wedge of pineapple.
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