Cuzco

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

Mixologist Julie Reiner (of P.D.T. in Portland, Oregon) 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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