Pisco 100 is fast becoming the latest darling of the bar set. A Pisco 100 cocktail can be enjoyed anytime. It is especially rewarding to sip hand-crafted Pisco 100 straight as an aperitif or eau de vie in the same way one enjoys a fine cognac. It is the perfect accompaniment to a fine imported cigar. Pisco 100 is a versatile and exhilarating substitute for less exciting spirits in many of the world’s best loved aperitifs and cocktails. When you taste it you will understand why.
Following is a sampling of the classic cocktails that can be made, modified, and even perfected with Pisco 100.
*To best match the taste of Peruvian limes (which are not available today in the U.S.) use limes from Mexico or Florida key limes when possible. Or you can use ½ lemon juice, and ½ Persian lime juice to replicate the taste of Peruvian lime juice.
Makes approximately 6-8 servings
Pour 1 and ½ cup of Pisco 100 into a blender, followed by ½ cup lime juice (see note above regarding best ways to replicate Peruvian lime juice), and ¼ cup super fine sugar (or simple syrup). Blend for 30 seconds until sugar is dissolved. Add 6-8 large ice cubes (do not use crushed ice) and add 2 egg whites (you can purchase pasteurized egg whites in a carton at most supermarkets…add about 2 tablespoons of pasteurized egg whites rather than fresh egg whites). Then blend for about 30 seconds. Pour into six ounce rocks’ glass. Allow to sit for 20 seconds until the frothy head forms on top of the Pisco 100 Sour. Drop just one drop of angostura bitters on the center of foam. If made properly the one drop of bitters will form a bull’s eye in the middle of the foam. Do not stir the bitters into the cocktail as it will affect the taste, the drop of bitters is just for decoration.
Tip: Make a whole pitcher, ahead of time and store refrigerated. Keep extra grapes handy to refresh the drinks. Muddled grapes tend to be eaten once the drink is consumed.
Combine all ingredients and Stir or shake. Serve over ice in a rocks glass, adding a splash of Club Soda (Sparkling Perrier or San Pellegrino works well).
Can be mixed in Bulk or in Infusion Jar to dispense in volume.
Note: This Recipe can also be modified to straight lemonade Recipe by deleting the addition of the Pineapple and Orange Juice. Increase the Simple Syrup portion to equal parts with the Lemon Juice.
Fill shaker with ice and add liquids. Shake and strain into martini glass. Sink a splash of maraschino cherry juice for garnish.
Fill highball glass with ice. Add liquid ingredients, stir lightly and garnish with fresh blueberries.
In a shaker with 5 large ice cubes (not crushed ice), combine liquids. Shake vigorously for about 20 seconds. Serve in a six ounce glass and garnish with dried sweet pineapple slice and stem of mint. Garnish with a dried pineapple slice and a long fresh mint leave stem.
In shaker with ice add PISCO 100 and Dry Vermouth. Chill thoroughly and strain into Martini Glass. Garnish with olives. PISCO 100 can also be substituted for other spirits when mixing recipes for flavored Martinis.
Mix a shot of PISCO 100 with Coca-Cola and a squeeze of lime in a tall glass over ice. Garnish with a lime wedge.
In a shaker with ice, combine liquids. Shake vigorously for 20 seconds and strain into Martini glass. Garnish with cherry.
• 1½ oz Pisco 100
• ¾ oz St. Germain
• ¾ oz Rosemary’s infused simple syrup
• ¾ oz Fresh Grape Fruit Juice
• A Squeeze of Fresh Lime
In a shaker, combine with ice and shake for about 10 seconds. Strain into a chilled martini glass and serve. Garnish with a lemon peel
• 1 1/2 oz Pisco 100
• ¾ oz St. Germain
• ¾ oz Thyme infused simple syrup
• ¾ oz Lime juice
• Fresh Blueberries
In a shaker, combine with ice and shake for about 10 seconds. Strain into a chilled martini glass and serve.
• 2½ oz Pisco 100
• 1 oz Simple Syrup
• 1 oz Fresh Pink Grape Fruit Juice
• Approximately 10 Pink Pepper Corns
Muddle the pepper corns in a shaker. Add ice and other ingredients and shake for about 10 seconds. Strain using a double strainer into a chilled martini glass. Garnish with approximately 15 whole peppercorns.