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

Strawberry Peruvian Margarita
Courtesy of Porton Pisco

2 oz. Porton Pisco
1 ½ oz. fresh crushed strawberries or premium strawberry mix
½ oz. fresh lime juice
1 oz. simple syrup

Combine the ingredients in a shaker with ice and shake. Strain contents into a chilled margarita glass. Garnish with a strawberry.

Peruvian Pisco Punch

Peruvian Pisco Punch
Courtesy of TheKitchn

Serves 10 to 12

1 bottle of Peruvian Pisco, 750 ml
1/2 small pineapple, peeled, cored and chopped into bite size pieces (about 2- 3 cups)
10 ounces (about 1 1/4 cup) simple syrup
1 cup freshly squeezed lemon juice, strained
1 small lime sliced into wheels, for garnish
1/2 lemon sliced into wheels, for garnish

In a large pitcher or punch bowl, combine all of the ingredients. Add ice to fill the pitcher, stir to combine, and serve.

Pisco Sour

Pisco Sour
Created by Jim Meehan

2 oz. La Diablada Pisco
0.75 oz. lime kuice
0.75 oz. simple syrup
1 egg white

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

Pisco Rose Sour
Created by Lynnette Marrero

1½ oz. BarSol Pisco
¾ oz.lime juice
1 tablespoon rose-petal jam
1 drop Bittermen's Burlesque bitters
1 egg white
1 oz. rosé Champagne
Grated cinnamon
Dried rose petal

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.


Created by Sterling Field

1.5 oz. Pisco Control C
.5 oz. mezcal
.75 oz. orgeat
.75 oz. lime juice (fresh)
2 dashes Mole Bitters
1 dash Angostura bitters

Shake, double strain, serve up in a coupe glass.



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