100ml Torontel grape pisco
60ml passion fruit juice
25ml sugar syrup or 3 tbsp yacon syrup
200ml tonic water
Aronia or blueberry juice (optional)
For the huacatay-lime marmalade
8–10 huacatay leaves, or a couple of leaves each of mint, parsley, coriander and tarragon, finely chopped
4 tbsp lime marmalade
First, make the huacatay-lime marmalade. Blitz the herbs with the lime marmalade in a mini-processor (or in a small bowl using a stick blender) until as smooth as possible. Set aside.
Fill a cocktail shaker with ice. Add the pisco, passion fruit juice and syrup. Shake for at least 30 seconds.
Rim 2 old-fashioned glasses with the huacatay-lime marmalade.
Strain half the mixture into each glass, then top up the glasses with the tonic water. Add a dash of aronia or blueberry juice, if using, and serve immediately.