Passport to Chile (Grapefruit Pisco Cocktail) Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Apr. 29, 2019
OneBottleCocktail_Passport-to-Chile-edit
Photograph: © Kelly Puleio 2018, resized for publication

Why This Recipe Works

  • The floral character of pisco highlights the honey and grapefruit flavors in the drink.
  • The grapefruit, lime, and honey required here also pair well with vodka, which highlights the drink's fruit flavors, or with blanco tequila for a subtly herbal variation, making this a super-flexible recipe.

You can serve this easy-drinking grapefruit cocktail, from Matt Friedlander of New York’s Sweetwater Social, in a punch bowl with a big ice block. But I like to prep the mix in advance, stash it in the fridge in a pitcher, then pour it into ice-filled glasses. Be sure to have an ice bucket on the side so people can add more ice to their glasses when they pour a second round.

If you have an electric citrus juicer, you can save some time as you churn out all that grapefruit juice. Otherwise, consider putting some of your guests to work with a squeezer.

Reprinted with permission from The One-Bottle Cocktail: More Than 80 Recipes With Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.

Recipe Details

Passport to Chile (Grapefruit Pisco Cocktail) Recipe

Active 5 mins
Total 5 mins
Serves 12 drinks

Ingredients

  • 1 (750ml) bottle pisco (see note)

  • 11 ounces (330ml) 2:1 honey syrup (see note)

  • 22 ounces (660ml) grapefruit juice

  • 11 ounces (330ml) fresh lime juice

  • 1/2 teaspoon Cholula or other hot sauce

  • 6 grapefruit wheels, sliced in half, for garnish

  • Flaky salt (such as Maldon), for garnish

Directions

  1. Pour pisco, honey syrup, grapefruit juice, lime juice, and hot sauce into a 2 1/2– or 3-quart pitcher and stir well to mix. If not serving right away, cover and refrigerate for up to 2 hours.

  2. When ready to serve, stir well and pour into ice-filled rocks glasses. Garnish each glass with a half moon of grapefruit and a pinch of flaky salt.

Notes

If you don't have pisco, try substituting blanco tequila or vodka. To make 2:1 honey syrup, mix 2 parts honey with 1 part hot water in a heatproof container and stir until dissolved. Let cool completely, then refrigerate up to 1 week.

This Recipe Appears In

Nutrition Facts (per serving)
233 Calories
0g Fat
33g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 233
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 52mg 2%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 6%
Total Sugars 23g
Protein 1g
Vitamin C 58mg 290%
Calcium 30mg 2%
Iron 0mg 2%
Potassium 259mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)