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.
Pisco Apple Cider Punch
This recipe has been updated, view the new recipe →
The Pisco Mojito and Peru Libre
The Mojito and Cuba Libre are two classic Cuban cocktails that every mixologist knows how to prepare. But in Peru of course, we pay homage to these cocktails by preparing them with Pisco instead of rum. The inspiration for these drinks came from a cocktail book by Gaston Acurio. And one of my favorite things about these recipes is that many of the measurements are to taste. That way you can have some fun mixing, tasting, and sharing these cocktails with your friends. Presenting, the Pisco Mojito and Peru Libre, two wonderful examples of the versatility and playfulness of Pisco cocktails.
The Sazerac cocktail is history in a glass. It’s the official cocktail of New Orleans, and the height of its popularity in 1850 coincides with the Gold Rush in California and the arrival of Pisco in San Francisco. After enjoying a Sazerac in New Orleans during the International Food Bloggers Conference, I was truly inspired by its flavor and history.
Pisco Tres Amigos
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.