1 1/2 oz Pisco (Macchu Pisco)
1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup
1 dash Angostura Bitters
3 Coffee Beans
Muddle the coffee beans. Add rest of ingredients and ice, shake, and double strain into a cocktail glass.
I was recently asked about one of the drinks I created back in June for the "orange and lime" Thursday Drink Night back in June. Beside the Milord Gower, I made a drink later in the evening that was a hybrid of Pisco Punch and the Zambito. With the pisco's origin in mind, I named the drink Quechua after the Native American language spoken in Peru as well as other parts of the Inca empire. With so many complementary pairings in this drink including coffee and lime, the Quechua was a decent creation.
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!