This pisco cocktail from Dan Perrigan has the refreshing lemon hit of a pisco sour but plays up the spirit's complex sweetness with a vanilla syrup, with Cocchi Americano to balance it out.
Perrigan uses La Diablada Pisco.
About This Recipe
|Special equipment:||cocktail shaker, coupe|
- 2 ounces pisco
- 1/2 ounce Cocchi Americano
- 1/2 ounce vanilla syrup (get advice for making flavored syrups here)
- 3/4 ounce freshly squeezed lemon juice
Add all ingredients to shaker. Add ice and shake well. Strain into a chilled coupe.