pisco - Cocktail Detour

Papa Ghirardelli

As summer is approaching so is the season for cooling long drinks. We like this bitter-sweet one a lot and we're extra happy it uses pisco as the base spirit.⁠ ⁠ We also appreciate herbal Benedictine liqueur a lot. Even though there is a bitterness to it there is also sweet notes, and it mixes very well with the red bitter liqueur that we used.⁠ Papa Ghirardelli Recipe found via Difford’s Guide Ingredients: 1,5 oz pisco⁠ 0,5 oz Italian red bitter liqueur⁠ 0,75 sweet vermouth⁠ 0,5 oz Benedictin

benedictine campari

Cocktail Detour

May 19, 2020 — 1 min read

The one with no name

This is a cocktail without a name, created by Rodrigo over at @rabo.de.galo [https://www.instagram.com/rabo.de.galo/] and it is an herbal riff of a classic Pisco Sour. That yellow Chartreuse makes the cocktail not only yellow, but also earthy and boozy. It works very well with the more neutral pisco, as well with the sour lemon. Surprisingly the sweet vermouth doesn't change the colour of the drink too much, it stays pretty yellow. Thank you Rodrigo for your inspirational feed. It was an hon

Cocktail pisco

Cocktail Detour

Feb 10, 2019 — 1 min read

Why is it a pear when you only get one?

When we saw the name of this cocktail we had a good laugh - and knew we needed to shake it! Pear juice is not used that often in drinks, which is too bad because it’s actually super delicious and surprisingly different from apple juice. Combined with wine it creates this refreshing and light drink experience which is then boosted by elegant Pisco. So - why is it a pear when you only get one? We couldn’t figure it out to be fair so we solved it by making two - one for each of us! Why is it a p

Cocktail pisco

Cocktail Detour

Dec 6, 2018 — 1 min read

Love Makes You Feel Ten Feet Tall

Love Makes You Feel Ten Feet Tall… …Jay Zimmerman certainly named this gin and pisco cocktail in the most lovingly way. And it is a drink that's easy to fall in love with. Four delicious ingredients and a tingling addition of salt. Have a look at this elegant recipe: We really like these kind of recipes with quite clean flavors. You do taste all four spirits, at the same time appreciating the combined drinking experience they deliver. We also love how pretty the cocktail looks, especially in t

aperol Cocktail

Cocktail Detour

Jul 12, 2018 — 1 min read

Foreign National

This cocktail is smooth as velvet. It's probably the combination of citrus juice, honey and orange flower water that create this shiny texture, making the cocktail look very appetizing. The drink is called Foreign National, and it is composed by Adam Fortuna and Eric Johnson. Always fun to use pisco we think. It's a relatively neutral spirit and because of that it works pretty well with several different mixers. This cocktail is both sour and bitter, and truly enjoyable! Foreign National Reci

Cocktail amaro montenegro

Cocktail Detour

May 3, 2018 — 1 min read

Cuzco

An almost metallic flavour is what you get if you shake up a Cuzco cocktail by Julie Reiner. The combination of Pisco, grapefruit juice and Aperol is so spectacular, but hard to describe, that you have to try this cocktail to understand what happened in the shaker. The Aperol colours the drink in a very nice way. This subtle pale orange tone is so flattering to any cocktail, it looks immediately delicious we think. Cuzco Recipe Ingredients: 2 oz Pisco 0,75 oz Aperol 0,75 oz simple syrup 0,5 o

aperol Cocktail

Cocktail Detour

Feb 16, 2018 — 1 min read

Enchanted Orchard

We thought there was something almost fairy tale-like over the Enchanted Orchard cocktail by Joaquin Simó from Death & Co. The name of the drink makes us think about magic forests, strange creatures . . . and unicorns for some reason. We wanted to shoot the cocktail while it was dark outside, and just have some lit candles in the background to further enhance the mysterious theme. The cinnamon sticks used as garnish also help to make you think of trees and forests with every sip. And this is a

benedictine calvados

Cocktail Detour

Nov 20, 2017 — 1 min read