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Rhubarb & Grape

In this pisco-based batched cocktails, Max Venning combines a Chilean pisco with a cordial of rhubarb and citric acid.

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Por La Sangre

Ivy Mix’s “don’t call it a sangria” plays on a deep, spicy Spanish garnacha to make a sophisticated wine punch that’s still refreshing when served by the pitcher.

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Chance Encounter

Brian Sturgulewski's Chance Encounter uses the apricot and peach notes of Dimmi to enhance the floral flavors of pisco in this citrusy cocktail.

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Pisco

(n.) Chile and Peru both lay claim to inventing this grape brandy, thought to be created some 400 years ago. There are variations, but in general, most pisco is distilled…

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La Môme

New York City bartender Natasha David's riff on the Martini builds on a base of rose-infused pisco.