I love a good Pisco Sour (and this place makes one of the best) and every time I have one it reminds me I need to research other Pisco-based cocktails. Mission accomplished - I think I found an excellent one!
Pisco, a grape brandy from Peru or Chile, is a distinct spirit and flavors vary wildly from brand to brand. Some are reminiscent of tequila or pepper and smoke, some are caramel while others impart a toasted nut flavor.
And then there's the aromatic vs nonaromatic features of the grape varietals used and how that affects your drink recipe. So before you go shopping for Pisco, check out this article for a nice overview.
Now on to the happy hour starter of the day.
Makes 1 drink
Adapted from Enrique Sanchez and Megan Hines of La Mar Cebicheria Peruana in San Francisco.
- 3/4 ounce reposado Tequila
- 3/4 ounce pear liqueur
- 1/2 ounce puro Torontel pisco like Vinas de Oro
- 1/2 ounce Lillet Blanc
- 2 dashes lemon bitters
- Lemon twist, for garnish
Instructions: Place all ingredients, except the garnish, in a mixing glass. Add ice and stir for about 15-20 seconds. Strain into a chilled cocktail glass. Add garnish.
It's fun to consider the inspiration for naming cocktails too. Especially when you uncover possibilities like this - El Chalan - a cool, hot, sexy Latin cowboy. I'm sure I should research the term further and use a reputable site - not Urban Dictionary. But I don't want to. This one works just fine for me.