Cocktails with Pisco
Pisco is a grape brandy from Peru and Chile, distilled from fermented grape must. Peruvian pisco is unaged and clear and tastes purely of the grape; Chilean pisco may be rested in oak.
ABV38–48%That is the range for Peruvian pisco, bottled at still strength with no water added, so 42–43% is common. Chilean pisco is graded and can go as low as 30–35%.
How it's used
Its best-known drink is the Pisco Sour; the Chilcano, with lime and ginger ale, is the usual highball. If the drink has egg white, dry-shake it first without ice to build the foam. Pasteurized white is the safer choice. For a floral drink, reach for an aromatic-grape pisco; for a rounder base, a Quebranta.
Substitutes for Pisco
Another style of pisco
Swaps straight in, though a Peruvian bottle and an oak-rested Chilean one taste different.
Singani
Bolivia's brandy and the closest relative. Use the exact same amount.
Unaged grape brandy
Works one for one.
Darkens the cocktail and covers the grape character with oak.
