In this Latin-themed cocktail, Plymouth Gin links the grape-based Peruvian pisco with fino sherry. The former is floral, and the latter is dry and capable of filling vermouth’s usual role. Meanwhile, orgeat, an almond syrup more typically seen in the tiki world, adds a nutty richness to this warm-weather sipper.
Shannon Ponche | New York City
- 1 1/2 parts Plymouth Gin
- 3/4 part lemon juice
- 1/2 part pisco
- 1/2 part fino sherry
- 1/2 part orgeat
- pinch of fresh thyme
Garnish: 1 Dehydrated Blood Orange Wheel (See Editor's Note)
- Combine the gin, lemon juice, pisco, sherry, orgeat, and thyme in a cocktail shaker filled with ice and shake vigorously.
- Strain into a coupe and garnish with the dehydrated blood orange wheel.
Dehydrated Blood Orange Wheel
1 blood orange
Preheat the oven to 150°F (65°C), or as low as your oven will go, and line a baking sheet with parchment. Slice the orange into 1⁄8-inch (3-mm) thick wheels and discard the seeds. Set the orange slices on the baking sheet. Bake for at least 3 hours, turning once, until the oranges are fully dried. Let crisp at room temperature for a day. Store in an airtight container at room temperature.