Photography by Christopher Pearce
Pisco, the delicious and contentious grape spirit claimed by both Peru and Chile. We all love a sour, none more so than one made with Pisco. And today we have a couple more delicious pisco cocktails to sample this spring.
Pisco Sour
- 50 ml pisco
- 20 ml lemon juice
- 10 ml sugar syrup
- egg white
- 2-3 dashes bitters
- Shake & strain into cocktail glass.
- Ice optional.
- Top with bitters
El Hefe from Bulletin Place, Sydney
- 20 ml Mosto Verde Acholado Pisco
- 20 ml mango-infused Cocchi Americano
- 20 ml sauvignon blanc
- 20 ml ginger & chrysanthemum syrup
- 20 ml kaffir lime leaf infused acid solution
- 30 ml French earl grey tea (blend of pu’er marigold, blue corn, bergamot, mandarin)
- Combine all ingredients into a PET bottle, and chill until it reaches ideal temperature (1°C-7°C).
- Using a carbonation rig charge 3 times at 42 psi, letting it vent and rest for 10 minutes in an ice bucket between each carbonation.
- Serve in a champagne flute.
- Garnish with a Kaffir Lime Leaf.
The Banshee from Death & Taxes, Brisbane
- 40 ml pisco
- 15 ml white vermouth
- 5 ml white cacao
- 2 dashes all spice tincture
- 20 ml aloe vera & cucumber cordial
- 25 ml lemon juice
- 10 ml egg whites
- Whip with one cube, fill shaker with ice and shake.
- Fine strain into a flute with no garnish