A bright, refreshing Pisco Sour variation from Paradiso in Barcelona The mango purée adds intriguing flavor to the usual lemon, the pisco lends its usual floral nuance, and the bit of absinthe and mint garnish bring additional pleasing aromas to the classic sour 2 oz Pisco (Acholado varietal is probably best, but other expressions could be subbed with intriguing results) 1 oz Fresh Lemon Juice .75 oz Simple Syrup (1:1) 2 tsp mango purée (1 cup mango blended with 1.5 Tbsp granulated sugar, 2 tsp lemon juice) 1 tsp absinthe (pastis or Herbsaint would also work) 1 fresh egg white (reserve yolk for cooking or other use) Dry shake (with no ice) for 15 seconds; add ice and shake until chilled. Strain into chilled coupe. Create a sugared rim by rubbing cut lemon on the rim of the glass and rolling rim in granulated sugar. Garnish with a sprig of fresh mint