1/2 oz Bénédictine
1/2 oz Ginger Syrup
1/2 oz Lime Juice
Shake with ice and strain into a Highball glass with fresh ice. Top with 1 oz ginger ale and add a straw.
Two Tuesdays ago, I attended the La Diablada Pisco event at the Hawthorne. La Diablada is the second offering from the same people who make Macchu Pisco; while Macchu Pisco is made with the non-aromatic Quebranta grape, La Diablada is an acholado or a blend of aromatic and non-aromatic grapes, namely aromatic Moscatel and Italia and non-aromatic Quebranta. Briefly, Macchu Pisco is more earthy while La Diablada has those same low earthy notes mixed in with high floral and fruit ones. To understand more, read the post I wrote about a pisco blending seminar I attended at Tales of the Cocktail in 2011. In attendance were Melanie da Trindade-Asher, founder and CEO of Macchu Pisco (and sister of Lizzie Asher), Brother Cleve, Boston's Macchu Pisco rep who was also DJing the event, and Jackson Cannon who was making cocktails for us all.