The spirit of the week is once again Pisco. This one is too good to have just one week dedicated to it.
If you remember, Pisco s the Chilean or Peruvian drink made by distilling grape wine into a high-proof spirit. And Pisco usually has hints of cinnamon, orange blossom, and citrus.
Here are a few more recipes:
PASSION FRUIT PISCO SOUR RECIPE
2 oz. PISCO 100
1 oz. Passion Fruit Pulp
1 oz. Simple Syrup
½ oz. Fresh Squeezed Lime Juice
½ oz. Pasteurized Egg Whites
In a shaker with 5 large ice cubes (not crushed ice), combine liquids adding egg white last.
Shake vigorously for 10 – 20 seconds and immediately Strain into 6 oz rocks’ glass (be careful not to allow any ice to pour into the cocktail).
Too much Ice is the enemy of a great Pisco 100 Sour … it will melt and dilute the cocktail.
Garnish with a single bullet of Angostura Bitters in the middle (the one drop of bitters is for garnish only, do not stir into the Pisco Sour or you will affect the taste).
PISCO 100 PISCOJITO (MOJITO)
2 oz. PISCO 100 PERFECTLY PERUVIAN
1 oz. Simple Syrup
1 oz. Fresh Lime Juice
6 to 8 Fresh Mint Leaves
3 oz. Club Soda In a shaker, muddle Mint Leaves with Simple Syrup, Lime Juice and PISCO 100.
Dispense into a tall Collins glass with ice cubes and top with Club Soda Combine mixture by lightly stirring or pouring contents back and forth into a shaker or other container (Don’t shake it or it will explode!). Garnish with mint leaf or lime wedge and serve.
PISCO LYCHEE MARTINI
2 oz. Pisco100
1 oz. St. Germain
3 oz. Lychee Juice In Shaker with ice cubes add all ingredients.
Shake and strain into martini glass. Garnish with a sprig of mint.
PINEAPPLE PISCOJITO
3 Parts Pisco 100
2 parts Fresh Lime Juice
1 Part Simple Syrup
2 Parts Pineapple Puree
In a shaker with 5 large ice cubes (not crushed ice), combine liquids. Shake vigorously for about 20 seconds. Serve in a six ounce glass and garnish with dried sweet pineapple slice and stem of mint. Garnish with a dried pineapple slice and a long fresh mint leaf stem.
