Slowly Sipping Peruvian Pisco
Peruvian Pisco brings an exotic flair to the common cocktail and to celebrate the full bloom of summer, here are some of the best Pisco cocktail recipes for sipping slowly on a hot day.
Strawberry Peruvian Margarita
2 oz. Porton Pisco
Combine the ingredients in a shaker with ice and shake. Strain contents into a chilled margarita glass. Garnish with a strawberry.
Peruvian Pisco Punch
Serves 10 to 12
1 bottle of Peruvian Pisco, 750 ml
In a large pitcher or punch bowl, combine all of the ingredients. Add ice to fill the pitcher, stir to combine, and serve.
2 oz. La Diablada Pisco
Add all the ingredients to a cocktail shaker, then shake without ice. Add ice, then shake again, and strain into a chilled coupe. Using a dropper add 4 drops of Angostura Bitters, and swirl with two straws.
Pisco Rose Sour
1½ oz. BarSol Pisco
In a cocktail shaker, combine the pisco, lime juice, rose-petal jam, bitters and egg white. Dry-shake to emulsify the egg white. Fill the cocktail shaker with ice and shake well, then strain into a chilled coupe. Add the Champagne to the shaker, swirl to rinse, then strain it onto the top of the cocktail. Garnish with the grated cinnamon and the dried rose petal.
1.5 oz. Pisco Control C
Shake, double strain, serve up in a coupe glass.