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 the sierpe Pisco Cooler. Try it poolside, or pair with the perfect ceviche dish. ~E.J. Kelley
- 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.