by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar
- 1 ounce Pisco (Peruvian unaged brandy)
- 2 ounces St. James Winery Peach Wine
- 3/4 ounce pasteurized egg whites
- splash sour mix
- splash simple syrup
- slice white or Italian peach
- Mix ingredients in a shaker.
- Strain into a cocktail glass and serve straight up.
- Garnish with a slice of fresh peach or orange.