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Pisco the three-century-old Peruvian grape
brandy with a taste similar to tequila is a South American favorite
that is gaining popularity in the U.S. Spanish settlers began
developing Pisco in the 16th century using grapes grown in southern
Peru. Peruvian miners popularized the spirit on the West Coast
during the gold rush. One concoction, San Francisco’s ‘Pisco Punch’,
gained such fame that it was written about by Mark Twain and Rudyard
Kipling. These cocktails featuring Sierpe Pisco were developed by
bartenders at three of Miami Beach’s trendiest night clubs.
Sierpe Pisco Cooler
The Setai, Miami Beach |
1 oz Gran Sierpe Pisco
Couple chunks of
cucumber
¾ oz Yuzu
¾ oz Simple Syrup |
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Sierpe Sunset
The
Mondrian, Miami Beach |
2 oz Gran Sierpe Pisco
3 Basil
Leaves
Fresh Rasberries
¾ oz Lemon
¾ oz Simple
Syrup
Splash the Mango Puree |
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Pisco WoW
The W, Miami Beach |
2 oz Basil Infused Pisco
1 oz
Passion Fruit
¾ oz Simple Syrup
½ oz Lime |
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