Cuzco | Cocktail Party

Cuzco

Cuzco cocktail with kirsch, pisco brandy, Aperol, grapefruit juice, lemon juice, and simple syrup

Mixologist Julie Reiner (of Flatiron Lounge in New York City) created this drink after returning home from a tour of Peruvian pisco distilleries. It’s a wonderful way to show off your favorite bottle of pisco, with a well-rounded flavor that even pisco neophytes can appreciate.

The original Cuzco recipe calls for Aperol as the bitter citrus apéritif. We’d stick with that or another not-too-bitter brand; something like Campari would be too bitter, and overpower the more delicate flavors of pisco and kirsch.

Reiner’s recipe calls for the kirsch to be used as a rinse – that is, swirled around the glass and then discarded. Since it’s such a small amount, you could substitute maraschino liqueur for the kirsch. Maraschino is a little funkier than kirsch, but it works well with the aromatics of the pisco and grapefruit.

 

Ingredients

Instructions

Rinse a tall glass with the kirsch: swirl it around, then discard the liquid. Fill the glass with ice.

Shake all the remaining ingredients with ice, and strain into the ice-filled glass. Garnish with a grapefruit twist.

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