A 16th century yellowish to colorless brandy produced in Peru by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Pisco from Peru must be aged for at least 3 months but only in steel vats. They must be distilled to proof, and ABV tends to stay around ~40%
A fruity, rich and sweet vermouth that dates back to 1786. Thought of as a sweet vermouth with added vanilla; great with whiskey. We treat this like sweet vermouth.
An apricot flavored brandy liqueur, similar to peach liqueur.
An aged bitters made in Peru from 30 various peels, herbs, roots, barks and botanicals. Commonly used in the Pisco Sour.
Stir with ice and strain into a coupe. #stir #straight
Adapted from Euclides Lopez.