Issue link: http://digital.copcomm.com/i/33511
CATEGORY REPORT Pisco Cocktails PISCO PUNCH adapted by Duggan McDonnell, Cantina, San Francisco ■ ■ ■ ■ ■ ■ ■ 2 oz. pisco 1 oz. pineapple gomme 1 oz. fresh lime ¼ oz. orange liqueur Splash ginger ale or ginger beer Slices of lime, lemon, orange and pineapple for garnish Shake all the ingredients with ice in a shaker for at least 8 seconds; add more ice and pour into a 16-oz. Burgundy glass. Garnish with lime, orange and lemon wedge in the glass and pineapple on top of the glass. Along with the Pisco Sour, the Pisco Punch is the classic pisco cocktail. Pisco’s natural acidity adds balance and complexity to a range of cocktails. An Application Spirit “To me, pisco better captures the essence of the grape than any other brandy, be it eau de vie, grappa or even cognac,” contends Ciaran Wiese, resident mixologist at Tucson’s 47 Scott. “When pisco hits my lips, I immediately think of the color of grapes on the vine. Its flavor is so robust and yet tart and dry at the same time. The first time I tried a Pisco Sour, or the fabled Pisco Punch, I realized such flavor couldn’t be produced using any other spirit.” At Nacional 27 in Chicago, drink guru Adam Seger tempts guests with a flight of three BarSol Pisco Sours. “Pisco is particularly gratifying to work with,” he says. “Unlike other clear spirits, the natural acidity of the brandy adds balance and complexity to a cocktail.” At The Bedford, a neighborhood bar and restaurant down the road in Wicker Park, GM and Beverage Director Pete Gugni creates The Bedford Bramble, a cocktail showcasing the talents of recently introduced Campo de Encanto Pisco. “I chose to put the cocktail on the menu because summer is approaching and I think Latin American spirits scream fun in the sun. Pisco is a little piece of South America, and when you drink it all your senses kick in.” According to Jeffrey Morgenthaler, we’re entering the golden age of pisco. “When I started working with cocktails, there were only one or two industrial brands of pisco to choose from. Its growing popularity has prompted the release of some beautiful artisan piscos. These are glorious days indeed.” 94 / the tasting panel / june 201 1 GRILLO CANCION created by Ciaran Wiese, 47 Scott, Tucson ■ ■ ■ ■ ■ ■ 2 oz. Pisco 1 oz. cumin syrup ½ oz. fresh lime juice ¼ oz. fresh lemon juice 1–2 dashes Bitter Truth Celery bitters Shake vigorously with ice and strain into a tall glass over ice. Top with club soda. Garnish with a grapefruit twist. THE BEDFORD BRAMBLE created by Pete Gugni, The Bedford, Chicago ■ ■ ■ ■ ■ ■ 1½ oz. Campo de Encanto Peruvian Pisco ¾ oz. lemon juice ½ oz. five-spice simple syrup 3 blackberries 2 oz. ginger beer Muddle in a tall glass and add ice; top off with ginger beer. Garnish with a lemon wheel and blackberry. PHOTO COURTESY OF CLEARGRAPE LLC PHOTO COURTESY OF CLEARGRAPE LLC