Ingredients Weight Measure
Large mint leaves 6 ea.
Cilantro 3 sprigs
Diced ginger 3 pieces
Raspberries 4 ea.
TABASCO® brand Original Red Sauce 10 dashes
Alto del Carmen® Pisco 1.5 oz.
Chateau Hallet Sauternes 0.5 oz.
Velvet Falernum Barbados Liqueur 0.5 oz.
Lemon, hand-squeezed 1/2 ea.
Cranberry juice 0.5 oz.
Crushed ice as needed
Reed's Premium Ginger Beer
Lemon wheel garnish
TABASCO® brand Green Jalapeño Pepper Sauce, for garnish 3 dashes


  1. In a glass-mixing pint, tear and then muddle mint and cilantro together with the ginger and raspberries.
  2. Add TABASCO® Original Red Sauce, pisco, sauternes, liqueur, lemon and cranberry juices with ice. Cap with Boston shaker and shake vigorously. Strain into highball glass over crushed ice, pouring a splash of ginger beer as you go.
  3. Garnish with lemon wheel. Drizzle 3 dashes of TABASCO® Green Jalapeño Pepper Sauce over lemon.

Yield: 1 serving