Build

60 ml pisco
25 ml pineapple-infused sugar syrup
20 ml fresh lemon juice
60 ml water (or chilled)

Method

Stir all ingredients with ice. Strain into a chilled wine glass over fresh ice. Garnish with a pineapple wedge.

Build

60 ml pisco
25 ml fresh lime juice
20 ml sugar syrup
1 egg white
3 dashes Angostura bitters

Method

Dry-shake everything except the bitters. Add ice and shake hard. Double strain into a chilled coupe. Float three dashes of Angostura on the foam and draw a pattern through them with a toothpick.

Build

60 ml Pisco
25 ml Fresh lime juice
20 ml Simple syrup
1 fresh egg white
2-3 thin slices Ají amarillo (yellow chilli), or pinch of chilli paste
Garnish: 3 drops Angostura, chilli slice

Method

Muddle the ají amarillo gently in the bottom of a shaker. Add pisco, lime, syrup and egg white. Dry-shake (no ice) for 10 seconds to whip the egg white. Add ice and shake hard for another 10 seconds. Double-strain into a chilled coupe. Dot 3 drops of Angostura bitters on the foam and float a thin chilli slice.

Build

60 ml Pisco
30 ml Algarrobina syrup (carob bean syrup)
30 ml Evaporated milk
1 fresh egg yolk
15 ml Simple syrup
Garnish: ground cinnamon

Method

Add all ingredients to a blender with a handful of ice. Blend until smooth and frothy — about 15 seconds. Pour into a chilled wine glass or coupe. Dust the top with ground cinnamon.

Build

45 ml Pisco
45 ml Sweet vermouth
1 dash Angostura bitters (optional)
Garnish: cocktail cherry

Method

Stir pisco and sweet vermouth with ice in a mixing glass until well chilled — about 20 seconds. Strain into a chilled coupe. Garnish with a cocktail cherry — this is the Peruvian Manhattan, traditionally served in the Andes.

Build

60 ml Pisco (Quebranta or Acholado)
15 ml Fresh lime juice
Ginger ale to top (about 120 ml)
2 dashes Angostura bitters
Garnish: lime wheel

Method

Build over ice in a tall highball glass: pisco and lime juice first. Top with chilled ginger ale and stir once, gently. Finish with the bitters across the surface. Garnish with a lime wheel.

Build

60 ml Pisco (preferably an aromatic or Acholado style)
25 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: cocktail cherry, orange peel

Method

Combine pisco, vermouth and bitters in a mixing glass with ice. Stir for 20 seconds until well chilled and balanced. Strain into a chilled coupe. Garnish with a cocktail cherry and an expressed orange peel.

Build

60 ml Pisco
25 ml Fresh lemon juice
15 ml Simple syrup
Soda water to top (about 90 ml)
Garnish: lemon wheel, mint sprig

Method

Shake pisco, lemon juice and simple syrup with ice for 8 seconds. Strain into a Collins glass filled with fresh ice. Top with chilled soda water. Garnish with a lemon wheel and a sprig of mint.

Build

45 ml Pisco
20 ml Amaretto (or maraschino as substitute)
20 ml Fresh lemon juice
10 ml Simple syrup
1 fresh egg white (optional)
Garnish: lemon twist

Method

If using egg white, dry-shake all ingredients (no ice) for 10 seconds. Add ice and shake hard for 10 more seconds. Double-strain into a chilled coupe. Express a strip of lemon peel over the surface.

Build

60 ml Pisco
15 ml Fresh lime juice
10 ml Simple syrup (optional)
Ginger beer to top (about 120 ml)
Garnish: lime wedge, candied ginger

Method

Build pisco, lime juice and syrup over ice in a copper mug or highball. Top with chilled ginger beer. Stir gently once. Garnish with a lime wedge and a piece of candied ginger.

Build

30 ml Pisco
30 ml Sweet vermouth
30 ml Campari (or Italian red bitter)
Garnish: orange peel

Method

Combine all three in a mixing glass with ice. Stir for 20 seconds until well chilled and diluted. Strain over a large ice cube in a rocks glass. Express an orange peel over the top and drop it in.

Build

60 ml Pisco
1 sugar cube (or 7 ml rich demerara syrup)
2 dashes Angostura bitters
1 dash orange bitters
Garnish: orange peel

Method

Place the sugar cube in a rocks glass and soak with both bitters. Crush gently with a barspoon, add a splash of pisco and stir to dissolve. Add a large ice cube and the rest of the pisco. Stir gently for 10 seconds to chill and dilute. Express an orange peel over the surface and drop it in.

Build

45 ml Pisco
20 ml Fresh passion fruit pulp (or 15 ml passion fruit syrup)
15 ml Fresh lime juice
60 ml Prosecco (well chilled)
30 ml Soda water
Garnish: passion fruit half, mint

Method

Shake pisco, passion fruit pulp and lime juice with ice for 8 seconds. Strain over fresh ice in a large wine glass. Top with prosecco and soda. Stir very lightly and garnish with a passion fruit half and mint.

Build

60 ml Pisco
Tonic water to top (about 150 ml, well chilled)
Garnish: lime wedge, fresh basil or rosemary sprig

Method

Fill a large wine glass or balloon goblet with ice. Add the pisco. Top gently with cold tonic water — pour onto a bar spoon to preserve carbonation. Stir once. Garnish with a lime wedge and a herb sprig.