After the Snow Cocktail

  • Serves

    makes 1 cocktail

  • Cook

    5 minutes


By SAVEUR Editors

Published on July 13, 2016

With a base of pisco, a Chilean spirit distilled from the country's native grapes, the After the Snow, a fresh sour cocktail, can be found at the Awasi Lodge in Patagonia. Laced with celery and grapes, which are muddled and hidden under a drift of crushed ice, the drink has a brisk, vegetal note as fresh and delicate as spring's arrival.


  • 6 seedless white grapes
  • One 2-inch piece of celery, plus one or two celery leaves
  • 2 oz. pisco
  • 1 oz. freshly squeezed lemon juice
  • 1 oz. simple syrup
  • 14 tsp. lime zest


Step 1

Reserve 2 grapes and the celery leaves, and muddle the remaining ingredients in a cocktail shaker. Pour over crushed ice, and garnish with the reserved grapes and leaves before serving.

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