Southern Border
A citrus and sour brandy cocktail ∙ Dry shake ∙ 5 min ∙ 15.5% ABV ∙
The Southern Border is a blue Pisco Sour of pisco, blue curaçao, lime juice, sugar syrup and egg white, shaken and topped with drops of Creole-style bitters.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Dry shake all ingredients to emulsify: Pisco 50 mlBlue Curaçao 15 mlLime juice 20 mlSugar syrup 10 mlEgg white 20 ml
- Shake again with ice
- Fine strain into the chilled glass
- Garnish with Creole-style bitters drops on the foam, pulled through with a cocktail stick
Tips
- Dry shake without ice first to build the egg-white foam, then shake again with ice and fine-strain into the chilled coupe.
History
The Southern Border was created by New York City bartender Pamela Wiznitzer at the Dead Rabbit, dated to 2014. It was conceived as an American riff on the Pisco Sour, keeping that classic's pisco, lime, and egg-white base but adding blue Curaçao to turn the drink a bright cerulean blue, with a dash of Peychaud's bitters on the foam evoking a red, white, and blue effect. This Southern Border recipe gets that red accent from drops of Creole-style bitters.
The Pisco Sour itself, the drink this cocktail nods to, is generally credited to American bartender Victor Morris in Lima, Peru in the early 20th century.
FAQ
What is in a Southern Border cocktail?
50 ml pisco, 15 ml blue curaçao, 20 ml fresh lime juice, 10 ml sugar syrup, and 20 ml egg white. Drops of Creole-style bitters go on the foam and are pulled through with a cocktail stick for a marbled top.
How strong is a Southern Border?
About 15.5% ABV, a moderate strength. The lime, sugar syrup, and egg white foam soften the 50 ml of pisco.
