This Pisco cocktail pays homage to Peru, Spain, and the grape. The grape that arrived from Spain to the Ica Valley of Peru 400 years ago, where Pisco was born. The grape that in Spain is used to make Sherry, wine, and Cava. And in the Tres Amigos, three versions of the grape play beautifully — Pisco, Cava, and raw grape juice.
The inspiration for this cocktail came from The Pisco Book by Gregory Dicum, but I modified the measures and preparation after experimenting with the cocktail in search for a balance I really liked. This is also the first time I combined Pisco with another wine or spirit and after tasting the result, you can bet I’ll be doing more mixing.
The 12 grapes in this recipe is a reference to the 12 grapes you eat during the 12 chimes at midnight on New Year’s Eve in Spain to represent 12 wishes for the coming year. Note to self: make this cocktail for New Year’s, share it with friends, and celebrate Pisco and it’s roots in Spain and Peru. ¡Salud!
- 2 oz. Pisco
- 2 oz. Cava
- 1/2 oz. simple syrup
- 1 lime
- 14 grapes
Muddle 12 grapes in a shaker, add the Pisco, juice of 1 lime, simple syrup, and 4 cubes of ice. Shake for 30 seconds and serve strained in a 6 oz. Martini glass. Top off with 2 oz. Cava and garnish with 2 grapes.
A single 6 oz. serving
To make the simple syrup, mix equal parts sugar and water in a small sauce pan, bring to a boil, and stir until the sugar is dissolved. The Cava should already be chilled.