Presenting, the Pisco Greyhound, inspired by the drink loved by both gin and vodka drinkers, this Pisco version is made using three different cooking techniques — sous vide maceration, simple syrup infusion, and broiling. Get in the kitchen, break out your cocktail shaker, and get prepared to be rewarded by some Pisco and chill.
- 1 oz. Barsol Acholado Pisco macerated with orange
- 2 oz. grapefruit juice squeezed from broiled grapefruits
- 1 oz. raw sugar syrup infused with mint
- 2 dashes Peychaud’s Bitters
- fresh mint or grapefruit rounds for garnish
Combine the Pisco, grapefruit juice, and raw sugar syrup in a shaker with ice. Shake to chill and double strain into a tumbler with ice. Garnish with a grapefruit round or fresh mint.
To make the Pisco maceration, I used a Sansaire sous vide machine and a mason jar filled to the brim with 1 cup of Barsol Acholado Pisco and an orange peel. The sealed jar was submerged in a water bath at room temperature, and the target temperature was set to 75°C. Once the target temperature was reached, I let the Pisco macerate for 1 hour. After removing the jar from the bath, and letting cool, I strained the Pisco into an airtight jar.
To broil the grapefruit, cut 2 grapefruits in half and place in a cast iron skillet, facing up. Broil under high heat for 5 minutes, or until the edges of the grapefruit begin to brown. Remove from broiler, cut the grapefruit halves into quarters and squeeze the juice into a mason jar.
To make the raw sugar syrup infused with mint, mix 1 cup raw turbinado sugar with 1 cup water in a small pot with 8 mint leaves, and heat the mixture until the sugar dissolves. Strain into a mason jar and let cool before using.