Quechua
I have a bottle of Pisco at home that I rarely use and I finally wanted to utilize it more often. As most of you know, it is a grape brandy originated from Peru and Chile dating back to 1600s. I am not a fan but I will try to dig further to make more recipes. This one is an experimental one using chambord, homemade passion puree and a delicious satsuma tonic syrup. What’s your favorite cocktail with Pisco?
Ingredients
- 45 ml Pisco
- 15 ml Chambord
- 30 ml Passion fruit puree
- 30 ml Satsuma tonic syrup
- Soda
Instructions
- Add all ingredients, except soda, into a shaker and shake well with ice. Double strain into an ice-filled glass. Top with soda. Garnish with satsuma wedges. Cheers! 🍹