“If you’re tapped-out on beer or cider,” proposes Michael Phillips, of Austin’s Midnight Cowboy, “this cocktail is a great alternative.” Galliano’s herbal vanilla notes complement the floral nose of Chilean pisco, its sweetness is tempered by ginger and lime. The best part? It can be built right in the glass.
Chuncho Cooler
Michael Phillips, Midnight Cowboy | Austin
Ingredients
Serving: 1
- 1 1/2 ounces Chilean pisco, preferably Kappa
- 3/4 ounce lime juice
- 3/4 ounce ginger syrup (see Editor's Note)
- splash Galliano
- club soda, to top
Directions
- Shake all ingredients save for the soda and pour into a Collins glass. Or, build directly in the glass.
- Top with club soda.
Editor's Note
Ginger Syrup: There are a wide range of high-quality pre-made syrups available for purchase in the U.S., and Phillips recommends looking for a local brand. Alternatively, you can follow Midnight Cowboy's recipe, below.
2 cups granulated sugar
16 ounces water
1/2 lb fresh ginger root, sliced into thin coins
Add sugar and water to a sauce pot on low heat and stir until dissolved. Bring heat up to medium-high and add ginger. At the first crack of a boil, bring heat back to low and gently simmer for 20-25 minutes.
Remove from heat and let cool for 30 minutes. Strain well through a mesh colander, then bottle and keep refrigerated.