Andean Dusk

I haven’t crafted cocktails with Pisco in a while. (For more information about Pisco, you can refer to this article.)

I stumbled upon the Andean Dusk cocktail in Difford’s Guide. While Difford’s recipe includes simple syrup (1/4 oz), I opt to omit it, as I find the natural sweetness of grapes to be ample. If you have a preference for a sweeter drink, feel free to add some syrup.

It’s a delightful and invigorating cocktail, highlighted by a vibrant grape essence.

3 Red grapes
1 oz / 30 ml Pisco
1/2 oz / 15 ml Fresh Lemon Juice
Top up with Rose Champagne

Muddle the grape in the base of the shaker. Add Pisco and Lemon Juice, shake with ice and strain into a chilled glass. Top with Champagne.

Garnish – Cold red grape

Flute glass

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