Here are three pisco cocktails for your Friday

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

 

Pisco Sour

  1. Shake & strain into cocktail glass.
  2. Ice optional.
  3. Top with bitters
El Hefe from Bulletin Place, Sydney

 

El Hefe from Bulletin Place, Sydney

  1. Combine all ingredients into a PET bottle, and chill until it reaches ideal temperature (1°C-7°C).
  2. 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.
  3. Serve in a champagne flute.
  4. Garnish with a Kaffir Lime Leaf.
The Banshee from Death & Taxes, Brisbane

 

The Banshee from Death & Taxes, Brisbane

  1. Whip with one cube, fill shaker with ice and shake.
  2. Fine strain into a flute with no garnish

 

 

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