La Môme

Natasha David | New York City

“Pisco makes me think of rose petals,” says Natasha David, New York City bartender and consultant. Thanks to the Pisco Sour, this Peruvian grape spirit is often thought of as a shaken spirit. “I had never seen pisco included in a delicate, stirred drink,” says David. So she decided to begin with a base of rose-petal infused pisco and French vermouth. Building on this martini riff, she added a bit of smooth, mild grappa and a dash of stone fruit flavor with apricot liqueur. While working with the rose-infused pisco, David had Edith Piaf’s “La Vie en Rose” in mind, and titled the drink for Piaf’s nickname, La Môme, or “little sparrow.”


Serving: 1

  • 1 1/2 ounces pisco, rose-infused (preferably Encanto, see Editor's Note below)
  • 1 1/2 ounces dry vermouth (preferably Dolin)
  • 1 teaspoon grappa (preferably Clear Creek Pinot Grigio)
  • 1 teaspoon apricot liqueur

  1. Add all ingredients to a mixing glass.
  2. Add ice and stir until chilled.
  3. Strain into a chilled coupe or cocktail glass.
Editor's Note

To make rose-infused pisco, add 5 tablespoons food-grade, dried pink roses to one liter of pisco. Let sit for 30 minutes to infuse, and strain.