Inspired by the creativity flowing during SF Cocktail Week, I went into Pisco Trail’s cocktail lab, and didn’t come up for air until I had mixed something new. The result is a drink with a deep amber color and playful effervescence that pays homage to the classic French 75, but with ingredients that make this cocktail uniquely Peruvian.
Start with the original French 75, but instead of cognac or gin, use Pisco. Keep the lemon juice, but add something more complex than simple syrup. Add some Peruvian raw sugar syrup. And since the grapes that were first used to make Pisco came from Spain, use Cava instead of Champagne. Then play with the ratios, until it’s just right.
Presenting, the Pisco 75, à votre santé!
- 1 oz. Pisco
- 1 oz. lemon juice
- 1 oz. raw sugar syrup
- 2 oz. Cava
- twist of lemon peel
Mix the Pisco, lemon juice, and raw sugar syrup in a shaker. Add ice and shake for 30 seconds to chill. Serve strained in a coupe, top with Cava, and garnish with a twist of lemon peel.