Colonial Affair

Joaquín Simo, Pouring Ribbons | New York City

Pouring Ribbons Cocktail Recipe

In his riff on the Twentieth Century cocktail, Joaquín Simó stays true to the spirit of the original by sticking with a clear spirit base, but opts instead for a blend of pisco and cacao spirit (“a distillate derived from the pulpy fruit surrounding the cacao seeds,” he explains) in place of gin. The slight chocolate notes are further enhanced by white crème de cacao on the finish.


Serving: 1

  • 3/4 ounce pisco, preferably Campo de Encanto Acholado
  • 3/4 ounce Solbeso Cacao Spirit
  • 3/4 ounce white crème de cacao
  • 3/4 ounce Lillet Rosé
  • 3/4 ounce lemon juice
  • 1 teaspoon simple syrup

  1. Combine all ingredients in a cocktail shaker and shake with ice.
  2. Strain into a coupe.
Related Punch A-Z

Crème de Cacao

(n.): A sweetened liqueur flavored with cacao (cocoa bean) and vanilla. The word “crème” refers to the rich texture of the liqueur, which is often achieved by adding sweeteners. Usually mixed in cocktails such as the Grasshopper or the Brandy Alexander, this sweet, chocolate-flavored alcohol may also be consumed with a splash of soda water [...] More A-Z →