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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.
Featured in: The Epic Food and Landscape of Patagonia
After the Snow Cocktail
Ingredients
A refreshing pisco cocktail with muddled grapes and celery.
Yield: makes 1 cocktail
Time:
5 minutes
Ingredients
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6 seedless white grapes
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One 2-inch piece of celery, plus one or two celery leaves
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2 oz. pisco
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1 oz. freshly squeezed lemon juice
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1 oz. simple syrup
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1⁄4 tsp. lime zest
Instructions
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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.
- 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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