2 oz Pisco (Encanto)
3/4 oz Aperol
1/2 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 oz Simple Syrup
Shake with ice and strain into a Collins glass rinsed with kirsch (1/4 oz Trimbach) and filled with ice. Garnish with a grapefruit twist.
Two Fridays ago, I opened up our copy of The P.D.T. Cocktail Book and spotted the Cuzco, a drink created by Julie Reiner back in 2007 after she returned from a tour of pisco distilleries in Peru. Once mixed, the grapefruit twist provided much of the Cuzco's aroma. A citrus and Aperol sip led into a pisco swallow with a cherry finish. Indeed, the kirsch added a pleasing complexity to the Aperol and worked rather well in this combination.
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!