Pisco cocktails
Pisco brings a soft, grape-spirit warmth to the glass — floral and faintly earthy, neither as sharp as vodka nor as heavy as brandy. It finds its finest hour in the Pisco Sour, where citrus and egg white pull out its natural elegance.
2 classic recipes from our canon that use pisco — Pisco sits in our spirits shelf.
Pisco Sour
Pisco, lime and a silky egg-white cap finished with bitters — South America's signature sour.
Ingredients
- ◆60 ml pisco
- ◆30 ml lemon juice
- ◆20 ml simple syrup
- ◆1 egg white
- ◆3 drops angostura bitters
Method
- 1Dry-shake pisco, lemon, syrup and egg white without ice.
- 2Add ice and shake again until cold.
- 3Strain into a chilled goblet and dot bitters over the foam.
PRO TIP
Drag a pick through the bitters dots for the classic feathered pattern.
Garnish — Angostura bitters
Pisco Punch
Pisco with pineapple, citrus and a splash of wine — a 19th-century San Francisco legend.
Ingredients
- ◆60 ml pisco
- ◆22 ml pineapple juice
- ◆15 ml simple syrup
- ◆15 ml lemon juice
- ◆30 ml white wine
Method
- 1Lightly muddle a few cloves with the syrup.
- 2Add the remaining ingredients except the wine and shake with ice.
- 3Double-strain into a goblet and float the wine on top.
PRO TIP
A few muddled cloves add the warm spice that defines it.
Garnish — Pineapple
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