Pisco—a white spirit made from fermented grape juice—is wonderfully flexible when it comes to mixing cocktails. With
new and exciting piscos flooding the market, mixologists are discovering the spirit’s potential. Home bartenders, too, will find it intriguing in a classic pisco sour, substituted for vodka in a Tom Collins, swapped for tequila in a flowery margarita, or mixed into something completely new.
Leo Robitschek, bar director of
The NoMad restaurant in New York City, pairs smoky mezcal and cinnamon syrup with floral pisco and fresh pineapple juice for this layered, tropical-style drink. Get the recipe for The Shaman »
Apple preserves and maple syrup add sweetness and body to this pisco cocktail from New York City mixologist Niccole Trzaska.
See the recipe for Lumberjack »
Exotic saffron bitters and apple cider add warm, earthy flavor to this pisco cocktail created by Litty Mathew of
Greenbar Craft Distillery in Los Angeles. Get the recipe for Saffron and Cider
This 1920s Lima classic is topped with a frothy egg white.
See the recipe for Pisco Sour »
This elegant pisco cocktail comes from Meaghan Dorman of New York’s
Raines Law Room.
Hibiscus, a Christmastime flower, adds holiday spirit to this fruity drink.
See the recipe for Santa Rosa »
Chris Lowder, bar manager at
The NoMad Bar in New York City, pairs pisco with bourbon, gingery falernum syrup, and an herbal Italian liqueur for this frothy autumnal cocktail.
See the recipe for Getaway Car »
Pear liqueur enhances pisco’s subtle sweetness in this complex libation from Matt Belanger, a bartender at Manhattan bar
Pouring Ribbons. Get the recipe for Bizarre Love Triangle