There are a number of cocktails using pisco, the brandy common to western South America. Pisco has a sharper taste than most drinkers’ idea of brandy. To tame that, many recipes, like this one, toss sweet and sour into the mix to get pisco to the party.
Pisco Pineapple Punch
1 1/2 ounces pisco
1 ounce pineapple juice
1/2 ounce fresh lemon juice
Fill a cocktail shaker with ice and add all of the ingredients. Shake and strain into a chilled cocktail glass.
Tasting notes: A bright apertif to wake the senses and spark hunger for the next meal. Adjust the fruit juice balance to taste, for example adding a splash more pineapple to downplay the tart lemon; if you adjust the recipe, be sure to keep the total juice ratio at least 1:1 with the pisco.
Tomorrow: Hizzoner Kir
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