2 oz Albilla Pisco (Encanto)
3/4 oz Pineapple Juice
1/2 oz Orgeat
1/4 oz Maraschino Liqueur (Luxardo)
1/4 oz Lemon Juice (1/2 oz)
Shake with ice and strain into a cocktail glass. Garnish with toasted quinoa (omitted).
Two Mondays ago for the cocktail hour, I turned to the Peru: A World of Cocktails booklet that I picked up in a pisco tasting room at Tales of the Cocktail. There, I chose the Explorer's Cup by Juan Coronado of the Pour Group in Washington, DC, as well as a brand ambassador for Bacardi. The Explorer's Cup came across as a Pisco Punch with earthy and nutty elements from orgeat and Maraschino added to the mix. Once built, the Explorer's Cup gave forth a nutty cherry aroma that led into a creamy lemon sip with hints of cherry. Finally, the swallow offered pisco, nutty notes, and pineapple to round out the drink.
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!