Tuesday, March 19, 2013


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.

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