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Bartender Meaghan Dorman turns the spotlight on the fact that pisco is grape-based, adding only red grapes, sparkling wine and a bit of lemon juice to the lightly floral Peruvian spirit.
1 oz. acholado pisco (Dorman prefers La Diablada)
3 red grapes
½ oz. fresh lemon juice
½ oz. simple syrup (1:1)
Tools: shaker, strainer
Muddle the red grapes in a shaker. Add the pisco, simple syrup, lemon juice and ice. Shake, strain into a flute and top with sparkling rosé.
Meaghan Dorman, Raines Law Room, New York City