Pleasantly Pisco

A San Francisco staple and produced in Peru and Chile, pisco continues its growth throughout the country and beyond, becoming a significant player in the cocktail renaissance. The South American spirit adds complexity to any mixed drink, and its universal utility is unmatched. By embracing the unaged grape brandy at your bar or club, your seasonal menu — as well as your sales — will heat up.

Costa VerdeCosta Verde
Created by James Schenk of The Pisco Lounge in San Francisco.

1½ ounces Pisco Portón, mostly verde
1 cucumber wedge
½ ounce lime juice
½ ounce simple syrup
¼ ounce passion fruit
Sprig of cilantro and/or kiwi wedge, for garnish

Shaken, served in highball glass over fresh ice. Top with 7UP. Garnish with cilantro sprig and/or kiwi wedge.

Created by Brett A. Story of Yelapa Playa Mexicana in Houston, Texas.

2 ounces Pisco Portón
1 ounce Citronge liqueur
½ ounce simple syrup
6 to 8 mint leaves
3 orange slices
3 lime slices
Club soda

In a Boston Shaker, muddle the mint, two limes and two orange slices. Pour in the Pisco Portón, Citronge liqueur and simple syrup. Fill with ice and shake vigorously. Pour into a Collins glass and top with soda. Garnish with an orange and lime slice.

Peruvian SangriaPeruvian Sangria
Courtesy of Hemingway’s Lounge in Hollywood.

1½ ounces Gran Sierpe Pisco
½ ounce St-Germain Elderflower Liqueur
½ ounce simple syrup
¾ ounce lemon juice
1 ounce Chardonnay
7 muddled grapes

Shake and strain over ice. Garnish with three grapes.

From Absinthe Brasserie & Bar in San Francisco.

½ ounce Campo de Encanto Pisco
1 fig
2 sage leaves
1 ounce lemon juice
¾ ounce simple syrup

Muddle lemon, sage and fig. Add Pisco and syrup. Shake and strain over fresh ice in a short glass. Garnish with a sage leaf.

Created by Marco Dionysos, bartender at Smuggler’s Cove in San Francisco.

1 ounces Campari
1 ounce Pisco
¾ ounce pineapple gomme syrup
½ ounce fresh lemon juice
½ ounce fresh orange juice
2 dashes of orange bitters

Shake ingredients with ice and strain into a highball glass over fresh ice. Garnish with an orange twist and gold flakes.

Piscologia Pisco AcholadoPiscología Pisco Sour
Courtesy of Piscología Pisco Acholado.

3 ounces Piscología Pisco Acholado
1 ounce simple syrup
½ ounce key lime juice
1 ounce lemon juice
1 egg (whites only)
Dash of Bitters

Fill cocktail shaker halfway with ice. Add Piscología Pisco Acholado, lime, egg white and simple syrup. Shake until very cold. Strain and pour into a cocktail glass. Top with a dash of bitters.

Black Forest Punch
Courtesy of Gran Sierpe Pisco.

Half a bottle of Gran Sierpe Pisco
10 ounces honey
10 ounces lemon
5 ounces apple cider
1 pint of blackberries
5 sprigs of thyme

Muddle blackberries into a pitcher, add rest of ingredients and taste for balance.


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