Inspired by the Manhattan cocktail from the late 1800’s, the Pisco Manhattan uses Pisco instead of rye or bourbon and is a great example of how well Pisco pairs with sweet vermouth. It’s a truly natural and flavorful pairing, and the Pisco provides the unique Peruvian touch to an iconic cocktail that is rich with history and tradition.
Since both sweet vermouth and Pisco are made from grapes, it is not surprising that they play so well together in a cocktail glass. And thought there are many recipes for this cocktail, I based it on the classic Manhattan recipe in Brad Parson’s new book Bitters, A Spirited History of a Classic Cure-All, in which he recommends both Angostura and orange bitters.
During a recent event at Omnivore Books, Brad told a story about how only a couple of years ago there was an alarming shortage of Angostura bitters around the world, which made it nearly impossible to concoct cocktails like the Manhattan. Or the Pisco Sour, which shares a key ingredient with the Manhattan — Angostura bitters. Here’s to the renewed abundance of Angostura bitters: a toast with a Pisco Manhattan.
- 2 oz. Pisco
- 1 oz. sweet vermouth
- dash of Angostura bitters
- dash of orange bitters
- lemon twist for garnish
Combine all the ingredients in a mixing glass with ice. Stir until chilled and serve strained in a cocktail glass. Garnish with a lemon twist.
A single 4 oz. serving.