BOTTLES ON SHELF

Pisco 100 Recipes

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.

DRINK

PISCO SOUR RECIPE

The signature drink and latest refinement in the cocktail arts

  • 2 oz. PISCO 100 PERFECTLY PERUVIAN
  • 1 oz. Fresh Lime Juice*
  • 1 oz. Simple Syrup*
  • ½ to 1 oz. Egg Whites (Pasteurized egg whites are available in most
    supermarkets in Pint or quart sizes
  • 1 Drop of Angostura Bitters
  1. In shaker with 5 large ice cubes (not crushed ice), combine liquids adding egg white last. Do not add the bitters to the mix.
  2. Shake vigorously for 10 - 20 seconds and immediately Strain into 6 oz rocks’ glass (be careful not to allow any ice to pour into the cocktail). Too much Ice is the enemy of a great Pisco 100 Sour … it will melt and dilute the cocktail.
  3. Garnish with a single bullet of Angostura Bitters in the middle (the one drop of bitters is for garnish only, do not stir into the Pisco Sour or you will affect the taste).

*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.

PISCO SOUR FOR BLENDER

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.


COCKTAIL

PASSION FRUIT PISCO SOUR RECIPE

  • 2 oz. PISCO 100
  • 1 oz. Passion Fruit Pulp
  • 1 oz. Simple Syrup
  • ½ oz. Fresh Squeezed Lime Juice
  • ½ oz. Pasteurized Egg Whites
  1. In a shaker with 5 large ice cubes (not crushed ice), combine liquids adding egg white last.
  2. Shake vigorously for 10 - 20 seconds and immediately Strain into 6 oz rocks’ glass (be careful not to allow any ice to pour into the cocktail). Too much Ice is the enemy of a great Pisco 100 Sour … it will melt and dilute the cocktail.
  3. Garnish with a single bullet of Angostura Bitters in the middle (the one drop of bitters is for garnish only, do not stir into the Pisco Sour or you will affect the taste).

MOJITO DRINK

PISCO 100 PISCOJITO (Mojito)

The Mojito perfecto, a refreshing twist

  • 2 oz. PISCO 100 PERFECTLY PERUVIAN
  • 1 oz. Simple Syrup
  • 1 oz. Fresh Lime Juice
  • 6 to 8 Fresh Mint Leaves
  • 3 oz. Club Soda

  1. In a shaker, muddle Mint Leaves with Simple Syrup, Lime Juice and PISCO 100.
  2. Dispense into a tall Collins glass with ice cubes and top with Club Soda
  3. Combine mixture by lightly stirring or pouring contents back and forth into a shaker or other container (Don’t shake it or it will explode!).
  4. Garnish with mint leaf or lime wedge and serve.

COCKTAIL

CHILCANO

Simple to make... and a great tasting, classic Peruvian summer cocktail

  • 2 oz PISCO 100
  • ¼ oz Lime Juice
  • 5 drops Angostura Bitters
  • Ginger Ale
  1. Fill a Hi-ball glass with ice and add Pisc0 100, Lime juice and Bitters
  2. Top off with Ginger Ale.

MARTINI

PISCOPOLITAN

The Cosmopolitan for today’s connoisseurs

  • 2 oz. PISCO 100
  • 1 oz. Grand Marnier
  • ½ oz. Fresh Lime Juice
  • ½ oz. Cranberry Juice
  1. In Shaker with ice cubes add all ingredients.
  2. Shake and Strain into martini glass. Garnish with Lemon peel.

PISCO PEPPER

  • 3 Slices of Cucumber
  • 4-5 Torn Mint Leaves
  • ½ Serrano or Jalapeno Pepper
  • ¾ oz. of Simple Syrup
  • 2 oz. PISCO 100
  1. Split the Serrano or Jalapeno Pepper down the middle and remove the seeds and heart
  2. Muddle all ingredients in shaker
  3. Add 2 oz. of Pisco 100, ice. Shake and strain into a Martini Glass

MARTINI

PISCO LYCHEE MARTINI

  • 2 oz. Pisco100
  • 1 oz. St. Germain
  • 3 oz. Lychee Juice
  1. In Shaker with ice cubes add all ingredients.
  2. Shake and strain into martini glass. Garnish with a sprig of mint.

MARTINI

PISCO 100 CHOCOLATE MARTINI

  • 1 oz. PISCO 100
  • 1/4 oz. Godiva Dark Liqueur
  • 1/4 oz. Godiva White Liqueur
  • 1/4 oz. Crème de Cacao
  • Splash Cream
  1. Pre-garnish a martini glass with chocolate syrup (see picture below).
  2. Combine ingredients in a shaker filled with ice. Shake and strain into pre-garnished martini glass.
  3. Garnish surface of cocktail with a swirl of chocolate syrup.

COCKTAIL

PISCO 100 MENAGE A TROIS

  • 1½ oz. PISCO 100
  • 2 oz. Riesling Wine
  • ½ oz. Simple Syrup
  • ¾ oz. Lemon/Lime Juice
  • 8 White Seedless Ripe Grapes
  1. Combine all the liquids in a shaker and shake.
  2. Muddle 8 white seedless grapes in an old fashioned glass, add ice and contents of the shaker. 
  3. Stir lightly and serve.

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.


COCKTAIL

PISCO 100 SOUTH BEACH LIMANADE

  • 1 oz Fresh squeezed Lemon Juice
  • 1 oz Simple Syrup
  • 1.5 oz PISCO 100
  • ¼ oz Pineapple Juice (optional)
  • ¼ oz Orange Juice

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.


MARTINI

PISCO 100  CREAMY DREAM MARTINI

  • 1 1/4 oz. PISCO 100
  • 1/2 oz. Midori Mellon Liqueur
  • Splash Sour Mix, Pineapple, and Cream

Fill shaker with ice and add liquids. Shake and strain into martini glass. Sink a splash of maraschino cherry juice for garnish.


COCKTAIL

PISCO 100 PURPLE RAIN

  • 1 1/4 oz. PISCO 100
  • Equal Parts Pineapple Juice and Stirrings Wild Blueberry Juice.
  • Fresh Blueberries.

Fill highball glass with ice. Add  liquid ingredients, stir lightly and garnish with fresh blueberries.


COCKTAIL

PINEAPPLE PISCOJITO

  • 3 Parts  Pisco 100
  • 2 parts Fresh Lime Juice
  • 1 Part Simple Syrup
  • 2 Parts Pineapple Puree

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.


PISCOTINI

  • 1 Part – PISCO 100
  • 1 Splash of Dry Vermouth

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.


PERÚ LIBRE

A classic highball

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.


EL CAPITAN

The Pisco Manhattan, deriving its name from the “Captains of Industry”

  • 2 Parts – PISCO 100
  • 1 Part – Sweet Vermouth

In a shaker with ice, combine liquids. Shake vigorously for 20 seconds and strain into Martini glass. Garnish with cherry.


ROSEMARY'S BABY

• 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


LA MONTE CARLA 100

• 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.


SARGENT PEPPER 100

• 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.

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