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Photo by Stuart Mullenberg
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This vibrantly colored drink comes from the Peruvian restaurant La Mar, where pisco features prominently on the cocktail list.
1/2 kiwi
2 oz. pisco
1/2 oz. passion fruit syrup (see below)
3/4 oz. fresh lemon juice
1/2 oz. simple syrup
2 dashes lemon bitters
Ice cubes
Tools: muddler, shaker, strainer, fine-mesh strainer
Glass: Old Fashioned
Garnish: kiwi wheel
Muddle kiwi, then add rest of ingredients. Shake with ice and double-strain into an ice-filled glass. Garnish.
To make passion fruit syrup, heat 1 cup of unsweetened passion fruit concentrate (Sanchez uses Perfect Puree of Napa Valley) with 1 cup of sugar and 1 Tbsp. of dried coriander. Allow to come to a boil, then cool and strain into a clean container. Keeps refrigerated for up to three weeks.
Enrique Sanchez, La Mar, San Francisco
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