The pomace brandy called Pisco — a distillate cooked off fermented grape stems, skins and seeds — from Peru and Chile is a growing favorite on the cocktail spirits list. There are a number of bars across the country focusing on Pisco, shaking and stirring it into customer delights. We’re adding our effort to the list with this combination of Pisco and the herbal Galliano liqueur.
1 1/2 ounce pisco
1/2 ounce lime juice
1/2 ounce Galliano
1/4 ounce agave nectar
Pour all the ingredients into a cocktail shaker with several iced cubes. Shake vigorously until well chilled. Strain into a chilled cocktail glass. Garnish with a lime twist.
Tasting notes: Pleasantly sweet balance of flavors.
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