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Entries tagged with 'pisco'

Shutdown Cider

Serious Eats Lizz Schumer Post a comment

This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite. More

Jeff Faile's Negroni Caceras

Serious Eats Brian Oh Post a comment

A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC. More

Upgraded Prairie Fire

Serious Eats Jeff Lucas 2 comments

This sweet and spicy cocktail packs a fiery punch but won't overwhelm your tastebuds. More

Orange Pisco Hot Chocolate

Serious Eats J. Kenji López-Alt Post a comment

Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better. More

Meyer Lemon Pisco Sour

Serious Eats Kelly Carámbula 2 comments

A sweeter cousin to the common (and more sour) Eureka lemon, Meyer lemons are differentiated by their thin, smooth, slightly more orange-colored rind. With a more delicate, floral flavor, Meyer lemons are an easy way to make a common lemon-based cocktail a little more special. More

Yusho's Pisco Punch

Serious Eats Roger Kamholz 1 comment

Pisco is grape brandy that hails from Chile and Peru. Like many classic punch recipes, Yusho's Pisco Punch includes tea—a sencha infused with coconut and pineapple, also a prominent flavor in the drink's gomme syrup. More

Harvest Wallbanger

Serious Eats Carrie Vasios Mullins Post a comment

This pisco based cocktail from Matthew Campbell of Clock Bar in San Francisco gets a seasonal sweetness from riesling and fresh pears. More

Silver Lining

Serious Eats The Serious Eats Team Post a comment

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. More

Damson Sour

Serious Eats Christine Chung Post a comment

Damson gin liqueur adds a fresh new flavor to this pisco sour from Aldea in NYC. More

Turtle Island

Serious Eats Carrie Vasios Mullins Post a comment

An effervescent cocktail made with fortified wine from Bryn Lumsden of the Rob Roy in Seattle. More

Peruvian Punch

Serious Eats The Serious Eats Team Post a comment

This cocktail from the summer menu at The Trilby in New York City is tropical but not too sweet—drink it at the beach, or drink it while wishing you were at the beach. More

Time for a Drink: Pisco Sour

Serious Eats Paul Clarke 5 comments

As I wrote on Wednesday, pisco is a type of South American brandy, and the pisco from Peru has a complex, earthy flavor and a heady floral perfume. The Pisco Sour is the most popular way of consuming pisco, and for decades it has been the signature drink of Peru. More

Time for a Drink: Pisco Punch

Serious Eats Paul Clarke Post a comment

Described by Rudyard Kipling as "compounded of the shavings of cherub's wings, the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters," Pisco Punch is a legendary drink from late 19th century San Francisco. More

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