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 French white wine based quinquina infused with wild gentian root from the Auvergne region’s heights, along wih many other plants, then aged in French oak barrels; 16% ABV.
An apricot flavored brandy liqueur, similar to peach liqueur.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Add all to a mixing glass with ice. Stir until chilled and strain into a chilled coupe glass. Garnish with a lemon twist.
If you like this, try the Magnolia from the same source. It is noted in the book, Pisco is made in Peru and Chile however they do not specify which they prefer, we chose Peruvian as they are more common.
The Canon Cocktail Book
avg. 2.8 (5)
Sorting, filtering, sharing:
There's so much more in the Mixel App!