A clear and potent brandy liquor, Pisco has roots in 16th century Peru, where Spanish settlers first produced it from imported European vines. In the 1850s, it disseminated across the Americas from San Francisco, where “pisco punch” quenched the thirsts of gold prospectors and remained a drink of choice until Prohibition. After Repeal, however, Pisco’s popularity began to fade.
In recent years, this fiery South American spirit has been staging an international comeback. Though the Pisco Sour is the most well-known Pisco-based libation, the beverage is versatile enough for an endless array of refreshing, summertime cocktails, like those listed below. Try them poolside, or pair with the perfect ceviche dish.
Kurling Cocktail (from Katie Stipes, Mayahuel – mayahuelny.com)
1 Barsol Pisco
1/2 oz. El Tesoro Blanco
1/2 oz. San Luis Del Rio Mezcal
3/4 oz. Dolin Blanc Vermouth
1/4 oz. Yellow Chartruese
1/4 oz. Cedra
Stir and serve up
Sierpe Pisco Cooler (from The Setai, Miami Beach – setai.com)
1 oz Gran Sierpe Pisco
Muddle 3 pieces of cucumber
3/4 oz. Yuzu
3/4 oz. simple syrup
Sierpe Sunset served (from The Mondrian, Miami Beach – mondrian-miami.com)
2 oz Gran Sierpe Pisco
3 basil leaves
3/4 oz lemon
3/4 oz. oz simple syrup
Splash of mango puree
Pisco Passion (from W, Miami Beach – wsouthbeach.com)
2 oz basil-infused Gran Sierpe Pisco
1 oz passion fruit
3/4 oz simple syrup
1/2 oz. lime
*Above three recipes courtesy of Megan Pope.
For more ceviche pairing suggestions, see The Raw Bar.