It’s the cocktail that was developed as in “The Buzz” was one of our bartenders here. Has a really beautiful floral of quality that pairs up with the Kaffir lime leaf, just a really spectacular cocktail. So we have the Galapagos. It is Kaffir lime leaf modeled in pepper syrup, a little bit of lemon and lime juice, fresh great fruit juice, pisco garnish with brandied cherries and a little bit a brandied cherry juice.

For the Galapagos, we’re going to start with a little piece of Kaffir lime leaf. As soon as we take the leaf, tear a little piece off, drop it in the glass and then add for the house made black pepper syrup. Then model that just a little bit. Just enough to get floral qualities that come out of the Kaffir lime leaf. We start out a little bit of lime juice, with a little bit of lemon juice. With this cocktail, the combination of citrus works very, very well with the pisco and then another half ounce or so of grapefruit juice. We’re going to finish, a little pisco about two ounces. We’re going to give that a shake.

For this cocktail, I’m going to double strain it. I’m going to strain it with my hawthorn strainer as well as for a tea strainer just to make sure that any little pieces of Kaffir lime leaf might not make it into the drink. We’re going to finish the cocktail off. A little bit of brandied cherry juice, a little brandied cherry, and there we have the Galapagos.