This rhubarb and vanilla-laced cocktail gets an unexpected twist from pisco and rich Scottish Ale.
'pisco' on Serious Eats
Bottle up this bright and tangy pisco cocktail today for brunch tomorrow.
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.
A pisco based negroni from Jeff Faile of Fiola in Washiongton, DC.
This sweet and spicy cocktail packs a fiery punch but won't overwhelm your tastebuds.
Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better.
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.
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.
This pisco based cocktail from Matthew Campbell of Clock Bar in San Francisco gets a seasonal sweetness from riesling and fresh pears.
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.
Damson gin liqueur adds a fresh new flavor to this pisco sour from Aldea in NYC.
An effervescent cocktail made with fortified wine from Bryn Lumsden of the Rob Roy in Seattle.
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.
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.
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.