Piscadora
Our Spring has been quite cool this year in the Pacific Northwest. We did have a gorgeous weekend, so my thought are turning to Summer cooling drinks. Tonight I decided I would will the sun to come back by making something tasty.
I opened up David Wondrich’s wonderful Killer Cocktails
I love Pisco. It takes me instantly back to my two trips in the Andes Mountains with Perol Chico. Arriving at the ranch, we received delicious Pisco sours. And after a long days riding, a shot of Pisco was always on order.
Wondrich’s recipe doesn’t specify a particular style of Pisco. Tonight all I had on hand was Guacamayo, a Pisco puro. It’s not the best quality Pisco available here in Washington, but it makes a respectable Pisco sour and plays fairly nicely in mixed drinks. I can’t wait until I find another bottle of Don Cesar, and I would really like to try this with Barsol.
This recipe is very tasty. The Chambord compliments the Pisco, and the ginger ale and lime juice combine to make it infinitely drinkable. I used Reed’s Extra Ginger Brew ginger beer. My rocks glasses are quite roomy, and the ginger beer is pretty strong (the recipe calls for ginger ale), so I suspect my tall drink isn’t as tall as Wondrich may have envisioned, but I don’t want the ginger beer to drown out the other flavors.
Piscadora
2 oz Pisco
1/2 oz lime juice
1/2 oz Chambord (or raspbery syrup)
build in collins glass or double rocks glass filled with ice, add brandied cherry and top with 2 ounces ginger beer.
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atomic_pencil said:
Jun 19, 08 at 10:33 amI’m hoping to get ahold of some pisco soon (it’s pretty much unavailable here in PA), so I’ll be giving this a shot…it looks great!
-Dr. Bamboo
BarSol Quebranta Pisco and the Sol de Oro | Two At The Most said:
Feb 09, 09 at 11:38 pm[...] sour and pisco punch, there aren’t that many great pisco-based cocktails. Yes, I do like the piscadora, and apparently San Francisco is attempting to fill the void with a rash of new pisco bars. I live [...]