Pisco Sour Recipes, Pisco Cocktail Recipes, Pisco Mixed Drink 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.

PISCO SOUR RECIPE
The signature drink and latest refinement in the
cocktail arts

3 Parts – PISCO 100
1 Part – Fresh Lime Juice*
1 Part – Simple Syrup*
1 Egg White (pasteurized egg whites are available in most supermarkets)
1 Drop of Angostura Bitters

In shaker with 5 large ice cubes (not crushed ice), combine liquids adding egg whites last. Shake vigorously for 10-15 seconds. Strain into six ounce rocks glass (be careful not allow any ice to pour into the cocktail.

Ice is the enemy of a great Pisco 100 Sour … it will melt and dilute the cocktail. Garnish with one drop Angostura Bitters (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.

PISCOJITO
The Mojito perfecto, a refreshing twist

2 Parts – PISCO 100
6-8 Fresh Mint Leaves
1 Part – Simple Syrup*
1 Part – Fresh Lime Juice
3 Parts – Soda Water

In a shaker, muddle mint leaves with simple syrup and lime juice. Add PISCO 100 and ice cubes, and shake briefly – just enough to combine ingredients. Add soda water and stir lightly. Pour entire contents into a tall Collins glass and garnish with a sprig of mint.

PISCOPOLITAN
The Cosmopolitan for today’s connoisseurs

2 Parts – PISCO 100
1 Part – Triple Sec
½ Part – Fresh Lime Juice
½ Part – Cranberry Juice

In shaker with five ice cubes, add all liquids. Shake lightly. Strain into martini glass. Garnish with Lemon peel.

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

Combine all the liquids in a shaker and shake. Muddle 8 white seedless grapes in an old fashioned glass, add ice and contents of the shaker. 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.

PISCO 100 St. GERMAIN

1 1/4 oz PISCO 100
3/4 oz St. Germain

Serve chilled in a martini glass or add a splash of Grapefruit or Lychee juice. (Lychee Martini is shown)

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.

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

Pre-garnish martini glass with chocolate syrup. Combine ingredients in a shaker filled with ice. Shake and strain into pre-garnished martini glass. Garnish surface of cocktail with a swirl of chocolate syrup.

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.

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.

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.

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

Fill tall glass with ice, pour in 1 ½ oz Pisco 100 and squeeze lime over ice (or ½ oz lime juice); then fill glass with ginger ale. Stir very lightly and garnish with wedge of lime and/or a sprig of mint.

* Superfine granulated sugar can be substituted for simple syrup in any of these cocktails. If using sugar, use a little less than if using simple syrup.

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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