Xmas Pisco Punch
Presenting, the Xmas Pisco Punch — Pisco Acholado, simple syrup infused with rosemary and thyme, lime juice, Lillet Rouge, and prosecco. Garnished with burnt rosemary.
INGREDIENTS
- 2 oz. Barsol Pisco Acholado
- 1 oz. lime juice
- 1 oz. simple syrup infused with rosemary and thyme
- 1/2 oz. Lillet Rouge
- 1/2 oz. prosecco
- burnt rosemary for garnish
PREPARATION
Combine the Pisco, lime juice, simple syrup, and Lillet Rouge in a shaker with ice. Shake vigorously for 30 seconds until chilled. Strain into a chilled coupe and top with prosecco. Garnish with burnt rosemary.
SERVINGS
1 serving
NOTES
To make the simple syrup, combine 1 cup sugar with 1 cup water in a sauce pan. Add a bunch of thyme and 2 sprigs of rosemary. Bring to a boil and stir until sugar dissolves. Let rest for 30 minutes, strain into a mason jar and let cool before using. Cut fresh rosemary into 2 inch pieces. Using tweezers and a flame, light a piece of rosemary and extinguish immediately. Garnish the drink and serve. Optionally, serve on a plate with burnt rosemary that is still smoking.