Pisco Andino Recipe
Pisco Sour y en la profundidad de los Andes, con Pisco Quebranta, Ron Zacapa, Flor de Caña de coco, cordial de mora y elote y chocolate azteca.
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Frequently paired with
The best thing to pair and share with PISCO ANDINO
Ingredients
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Base Spirits
Citrus & Egg White
Syrups & Flavorings
Garnish & Finish
Method
Make the Blackberry-Corn Cordial
Prepare cordial (can be made ahead)
Combine 1 cup fresh or frozen blackberries, 1/2 cup roasted sweet corn kernels, 1 cup water and 1 cup sugar in a small saucepan. Bring to a gentle simmer, mashing blackberries and corn, and cook 6–8 minutes. Remove from heat and steep 15 minutes. Strain through a fine mesh sieve, pressing solids to extract liquid. Chill and store in refrigerator up to 7 days. Yield: ~1 cup cordial. (Use 0.75 oz in cocktail.)
Build and Shake the Cocktail
Add Pisco Quebranta (1.5 oz), Ron Zacapa (0.5 oz), Flor de Caña coconut rum (0.5 oz), fresh lime juice (0.75 oz), fresh lemon juice (0.25 oz), blackberry-corn cordial (0.75 oz), simple syrup (0.25 oz), and the egg white (1) into a cocktail shaker without ice for a dry shake.
Perform a vigorous dry shake for 12–20 seconds to emulsify the egg white and create a silky foam.
Open the shaker, add a handful of ice (about 4–6 large cubes) and the chocolate Azteca bitters (2 dashes). Shake again vigorously for 12–15 seconds to chill and dilute.
Double strain the contents through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any solid seeds.
Garnish and Finish
On the foam, add 2 small drops of chocolate Azteca bitters and use a toothpick to create a small design if desired.
Sprinkle toasted corn nibs (about 1/2 tsp) lightly over one side of the foam and grate a small pinch (about 1/4 tsp) of dark chocolate over the other side for contrast.
Skewer one fresh or dried blackberry and rest it on the rim or float it on the foam as an accent.
Serve immediately. Encourage the drinker to take a sip that includes foam, chocolate and corn nib texture to experience the Andean layers.