Wednesday, July 27, 2011

Pisco Tropicale

Here's one of my cocktails from our Pisco Dinner held at the Walnut Creek Yacht Club.  It was paired with some great Peruvian cuisine.

Pisco Tropicale
1.5 oz. Oro Italia Pisco
.25 up to .5 oz. Green Chartreuse (I personally prefer .25 oz)
1 oz. "Purple Peru" spiced syrup (pineapple, Peruvian purple corn, cinnamon, apples, sugar, water)
.5 oz.  Lime Juice
.75 oz. Ruby Red Grapefruit Juice
Shake well with ice
Strain into a Collins glass over new ice
Top with splash of Seltzer Water
Garnish:  Express the oil from a large grapefruit peel over the top of the drink and then discard the peel; place a large sprig of fresh thyme and a chunk of fresh pineapple in the center of the drink

Floral, herbal, and tropical elements combine in this refreshing summer drink.  The Italia pisco is a floral bomb, the Chartreuse lends its trademark herbal/grassy notes and the spiced "Purple Peru" syrup adds tropical pineapple combined with cinnamon, apple, and Peruvian corn for that rich, beautiful purple color.  The lime and grapefruit juices add acidity, balance and crispness.  The seltzer water stretches out the drink, making for a tall, refreshing summer cooler.  The sprig of fresh thyme for garnish adds to the awesome nose on the drink. 


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