explorer's cup

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.