COCKTAIL RECIPES

Chilcano

4 Ice cubes
60ml. Pisco Fundo del Parral Quebranta
15ml. simple syrup
15ml. Lime juice
3 – 4 drops of Angostura bitters
Top off with Ginger Ale
Method: Direct into a tall glass
Garnish: Lime round.

Capitan

3 ice cubes
45ml. Pisco Fundo del Parral Italia
30ml. Vermouth Rosso
2-4 drops of Angostura bitters
Method: Mix in the cocktail shaker
Garnish with a cherry and serve in a Martini glass

Pisco Sour

4 ice cubes
60ml. Pisco Fundo del Parral Quebranta
30ml. Lime juice
15ml. egg white
15ml. simple syrup
Method: Mix in the shaker.
Garnish with 3 drops of Angostura bitters and a lime round. Serve in a Martini or sour glass.

Pisco Mint Julep

3 tea spoon of sugar
15ml. plain water
1 mint sprig
2/3 cup of crushed ice
60ml. Pisco Fundo del Parral Italia
Method : In a highball glass, place the mint, water and sugar and muddle them together until the
sugar is diluted. Add the pisco, crushed ice, and mix it all together. Serve in a tall glass, garnish with a sprig of fresh mint and serve with a straw.

Passionfruit Pisco Sour

Ice as needed
60ml. Pisco Fundo del Parral Quebranta
45ml. passionfruit mix
15ml. lime juice
15ml. egg white
3 drops of Angostura bitters
Method: Mix in the shaker. Garnish with 3 drops of Angostura bitters and a lime round. Serve in a Martini or sour glass.

PISCOJITO (MOJITO)

60ml Del Parral Pisco – Quebranta
30ml Simple Syrup
30ml Fresh Lime Juice
6 to 8 Fresh Mint Leaves
90ml Club Soda

In a shaker, muddle Mint Leaves with Simple Syrup, Lime Juice and Del Parral Pisco.
Dispense into a tall Collins glass with ice cubes and top with Club Soda
Combine mixture by lightly stirring or pouring contents back and forth into a shaker or other container (Don’t shake it or it will explode!).
Garnish with mint leaf or lime wedge and serve

PISCOPOLITAN

60mlDel Parral Pisco – Acholado
30ml Grand Marnier
15ml Fresh Lime Juice
15ml Cranberry Juice
In Shaker with ice cubes add all ingredients.
Shake and Strain into martini glass. Garnish with Lemon peel.

PINEAPPLE PISCOJITO

3 Parts Parral Pisco – Quebranta
2 parts Fresh Lime Juice
1 Part Simple Syrup
2 Parts Pineapple Puree
In a shaker with 5 large ice cubes (not crushed ice), combine liquids. Shake vigorously for about 20 seconds. Serve in a tall glass and garnish with dried sweet pineapple slice and stem of mint. Garnish with a dried pineapple slice and a long fresh mint leave stem.

SOUTH BEACH LIMANADE

30ml Fresh squeezed Lemon Juice
30ml Simple Syrup
45ml Del Parral Pisco
10ml Pineapple Juice (optional)
10ml Orange Juice
Combine all ingredients and Stir or shake. Serve over ice in a rocks glass, adding a splash of Club Soda (Sparkling Perrier or San Pellegrino works well).
Can be mixed in Bulk or in Infusion Jar to dispense in volume.

PISCO NEGRONI

30mlDel Parral Pisco – Acholado
30mlSweet Vermouth
30ml Aperol
Dash of Orange Bitters
Combine all ingredients in a pint glass over ice and stir thoroughly. Strain into an ice-filled rocks glass, Garnish with an orange twist.

PERUVIAN MARGARITA (PISCORITA)

50mlDel Parral Pisco – Quebranta
20mlCointreau
25ml fresh lime juice
Add all ingredients to a shaker with ice and shake hard for 10 seconds. Fine strain into a salt-rimmed cocktail glass.

OLD FASHIONED

1 sugar cube
3-4 drops of bitters
3-4 drops of orange bitters
2 ounces of Black Whiskey
Garnish:  Orange Peel and Maraschino
Mix the sugar and bitter with a bar in the bottom of a whiskey glass. Add Black Whiskey. Stir. Add a large ice cube, or three or four smaller cubes. Stir until cool and adequately diluted, about 30 seconds. Slide the orange peel onto the side of the cube with a cherry.

2 ounces of Black Whiskey
1 ounce of freshly squeezed lemon juice
3/4 ounces of simple syrup
1 egg white
Ice
Place Black Whiskey, lemon juice, simple syrup and egg white in a shaker. Don’t add ice yet. Shake the cocktail dry for 10 seconds. Shake again with ice. Strain the cocktail. Garnish and serve.