I just cracked open a new bottle of pisco so I figured now might be the time to play around with it. Pisco, for those unfamiliar, is a grape brandy native to Peru and Chile. It's most commonly used in a pisco sour, but is gaining popularity in the US market as a mixer for other drinks, too.
Today's cocktail is something I just made up on the spot - "Torres del Paine", named for the high-ridged mountains in Patagonia. To make it, you'll need:
- 2oz pisco (I used Capel)
- 0.75oz Oloroso sherry
- 3 dashes Dashfire mole bitters
Mix in a mixing glass, stir vigorously with ice, and then strain into a coupe glass. This savory and dry cocktail is perfect for early spring!
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