A Colombian take on the famous Peruvian pisco sour, our camu-camu sour is made with Colombia’s very own viche—an alcohol distilled from sugar cane—with a touch of refreshing eucalyptus. Thanks to the creativity of Tom Hydzik, partner and bartender at Mesa Franca, for this refreshing new drink. Experiment with the entire range of Selva Nevada’s Super Fruits for your parties and special occasions.
INGREDIENTS
- camu-camu concentrate (or pulp)
- eucalyptus leaves (fresh or dried)
- viche (or white rum or vodka)
- sugar syrup
PREPARATION
- Place 2 eucalyptus leaves in a cocktail shaker, pour sugar syrup over them, and gently crush the leaves to release their menthols.
- Add a small amount (approximately 1/2 ounce) of camu-camu concentrate (or pulp), or more, depending on your preference.
- Add 2 1/2 ounces of viche (or white rum or vodka) and a generous amount of crushed ice.
- Shake for 10 to 15 seconds.
- Wrap a whole eucalyptus leave inside a glass and add some crushed ice.
- Pour mixture through a strainer into the glass.
- Your refreshing camu-camu sour is ready to enjoy!
