2 oz Pisco (Macchupisco) Juice 1/2 Small Lime (3/8 oz) 1 oz Pineapple Juice 1/4 - 1/2 oz Apricot Liqueur (3/8 oz Rothman & Winter) 1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass.
Last Friday, I wanted to try something a little bit more tropical than the Georgetown Club Cocktail from Charles H. Baker, Jr.'s South American Companion: Up & Down the Andes with Jigger, Beaker, & Flask. The pisco drink I found was made for Baker at the Lima Country Club in Peru. The pineapple juice was listed as optional but it seemed like it would make a delightful addition; furthermore, Baker listed alternatives for the apricot liqueur including Curaçao, Cointreau, peach liqueur, or either Chartreuse. We chose to stick with the apricot; however, the idea of yellow or green Chartreuse in this drink seemed like it would definitely score as a win. The drink started with a lot of pisco aroma with some pineapple and apricot notes. I was impressed at how aromatic and flavorful the Macchupisco was especially compared the bottle of César we had just finished. The pisco and lime juice did a good job of drying out the drink such that it was pleasant but not overly sweet. Moreover, I was a little surprised that the pineapple and the apricot flavors were hard to differentiate in the mix, but they did help contribute to the Pisco-Apricot Tropicál's round fruity flavor.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!