Andromeda
Feb 23, 2018
Created by 2016 Bartender of the Year, Abigail Gullo, the Andromeda is the #1 selling cocktail behind the bar of Compre Lapin, Nina Compton's St. Lucian inspired mecca of Creole cuisine. Nina Compton is James Beard's 2018 Best Chef: South winner and Season 11 Top Chef Runner-Up. Both she and her recipes appear often on the Today Show and inside the pages of the New York Times, Garden & Gun, Conde Nast Traveller and the like. 
Andromeda (Featuring Good Food Award winning Rose Cordial) Makes one cocktail
- 1 oz Pisco .75 oz St. George Green Chili Vodka
- .75 oz freshly squeezed lime juice
- .5 oz El Guapo® Rose Cordial
- .5 oz grapefruit liqueur
- .25 oz honey syrup (1:1 honey to water)
- 1 egg white Peychaud's bitters, sugar & salt for garnish
In a shaker filled with ice, pour Pisco, vodka, lime juice, rose cordial, liqueur, and egg white. Shake vigorously and strain into a chilled martini glass with a 50/50 sugar salt rim. Compre Lapin sprays Peychaud's bitters over a stencil with an atomizer to create the bunny, but you can easily decorate at home with dashes or dots of bitters without using a fancy stencil or atomizer.
