Are you consumed by an overwhelming desire to drink every time you look at Twitter these days? Same. Luckily, we’ve found some easy ways to make pisco cocktails that are the perfect blend of sweet, sour, and heat — perfect for the “enraged liberal snowflake.”
Pisco Chile, the Chilean grape brandy which you probably know from Pisco Sours, is deliciously versatile. Have you ever had a Pisco Hibisco? Or a Polola? Here are three pisco cocktail recipes you can make at home (or, if you’re too blinded by rage to make them yourself, all three have been added to the February cocktail menu at NYC bar Yerba Buena for your drinking pleasure).
Polola
Refreshing Pisco highball with a little bit of heat, very brightly flavored and citrus forward.
2 oz Alto del Carmen Pisco
3/4oz Lime
1/2oz Honey syrup
2 slices Fresh jalapeño
Blood Orange Soda
Mix all ingredients but soda in a tin. Shake and serve in a highball. Top with blood orange soda. Garnish with orange peel.
Pisco Hibisco
A flavorful cocktail that entices the senses with its sweet and sour play
1 1/2oz Capel Premium Pisco
1/2 oz Americano Rosa
1/2 oz Hibiscus Syrup
1/2 oz Lemon juice
1 Dash Peychaud’s bitters
1 Dash Burlesque bitters
Mix all ingredients in a tin, shake, double strain into a coupe or martini glass, garnish with lemon peel.
Mina Chilena
Herbal and spice-forward cocktail that has well-balanced citrus notes
2oz Kappa Pisco
3/4oz Lime
3/4oz Simple syrup
2 sprigs Rosemary
Absinthe Rinse
Star anise
Rosemary garnish
Mist rocks glass or coupe with absinthe. Mix all ingredients in a tin, shake and strain into glass. Garnish with a star anise and sprig of rosemary.
Recipes and cocktail photos courtesy Pisco Chile
Top photo: Vintage
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