“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.”
- 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
- Add all ingredients to a mixing glass.
- Add ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
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.