Paper Tiger Cocktail Recipe

No passport required for this trip to Peru. Red Pump Kitchen’s Paper Tiger Cocktail is inspired by flavors popular in Peruvian ceviche. Made with macchu pisco, lime, chili, agave and coconut, it’s the perfect South American retreat. Get the recipe below to make the Paper Tiger at home!

For the Drink

2 oz Macchu pisco
.75 oz lime juice
Barpsoon Coco Lopez
.75 oz Chile-Agave syrup

Add ingredients and shake in a shaker with ice. Double strain into a
collins glass over clear, chipped ice. Add a splash of soda water. Top with
Coconut Foam.

For the Chile-Agave

dried chiles to your taste
12 oz agave
12 oz hot water

Combine chiles and hot water in a blender and blend until chiles are broken
up. Add this to agave and stir until the mixture flows like a syrup.

For the Coconut Foam

1 can coconut milk
1 can Coco Lopez
1 oz lime
.5 oz simple syrup
1 dried chile

Add all ingredients to an iSi Whipped Cream siphon and charge with
nitrogen until a foam with soft to medium peaks will hold.

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