Peruvian Love

Peru1

by Wendy Hodges

Peruvian Love is a delicate and floral twist on the very popular cosmopolitan. It is made with the oh so elegant achalodo pisco, La Diablada, (Pisco is an unaged brandy, but more on that later.) Cointreau, fresh squeezed lime juice, simple syrup, splash of cranberry juice, and a few drops of bar keep lavender bitters. Garnish for this beautiful cocktail has to enhance its floral components and give it a “wow” factor, so I chose edible flowers to accentuate my new favorite springtime cocktail.

Before I go into details of making this cocktail I want to share with you a little about the main spirit in it. Pisco is an unaged, single grape varietal, brandy that can only be made in two countries. Peru and Chili. While both countries have laws involved in the distilling of pisco, the Peruvian laws (in my humble opinion) truly encompass the simplicity and beauty that is pisco. Because I’m such a huge fan of this remarkable spirit, I will focus this article on the Peruvian piscos. By law, Peruvian pisco can only be made from a single grape varietal. They can use any of the approved varietals grown in Peru, but can only distill them one varietal at a time.

There are a few types of pisco. Pisco puro, aromatic pisco, mosto verde, and achalado.

We will be using an achalado pisco in this cocktail. An achalado pisco is a blended pisco that uses 2 or more grape varietals. Usually consisting of both aromatic and non aromatic distilates. Every achalado is different depending on the producer. Usually family recipes are secretly guarded and passed down from generation to generation.

Now that you know what our base ingredient is, let’s make the cocktail.

You will need: chilled martini glass, Jigger, Boston Shaker, Hawthorne Strainer and ice.

.75 oz Fresh lime juice

splash of cranberry juice

.5 oz Simple syrup

.75 oz Cointreau

1.5 oz La Diablada pisco

4 drops Lavender bitters

Garish with Edible flowers

Pour first 5 ingredients in mixing glass and fill with ice. Shake vigorously. Strain into chilled martini glass. Add lavender bitters on top and garnish with flower.

You could also use a small spray bottle to float the perfect amount of bitters on top.

Enjoy!

Be sure to visit Wendy Hodges at the Fusion Mixology Bar at the Palazzo Resort Hotel and Casino.

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