Tuesday, September 1, 2015


1 1/2 oz Quebranta-style Pisco (Macchu Pisco)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Amaro Ramazzotti
1/4 oz Cachaça (Seleta Gold)

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

After the early 20th century Quaker, I turned to Paul Clarke's The Cocktail Chronicles book for a more modern recipe. There, I spotted Seattle bartender Jay Kuehner's Cienciano that he named after the Peruvian soccer club founded in 1901. I was drawn towards the recipe for it paired pisco and cachaça that I have also combined in Javari Mai Tai and the Loreto Swizzle. In this straight spirits drink, the two liquors were accented by a dry nutty sherry and a rich cola-orange amaro which seemed like a great combination.
The Cienciano conjured orange aromas from the garnish and floral ones perhaps from the pisco. Next, caramel and grape from the amaro and sherry filled the sip, and on the swallow, the nuttiness of the sherry was complemented by the clean grape distillate of the pisco. Finally, the swallow ended with an herbal, grassy funk on the finish; moreover, the drink ended drier than it began on the sip.

1 comment:

Eddie Dantes said...

Dude! You have been on fire since Tales. Multiple posts per day for weeks. Loving all the content, but please don't burn yourself out.