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, the sweetest of the Italian citrus aperitivo. We’d stick with that or another not-too-bitter brand; something like Campari would be too strong, 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.
- ¼ part Kirsch or Maraschino
- 2 parts Pisco
- ¾ part Sweet orange apéritif
- ½ part Grapefruit juice
- ½ part Lemon juice
- ½ part Simple syrup
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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- Mother Earth gets a taste of a new pisco-based drink by gaz regan at SFGate