Friday, March 8, 2019


1 1/2 oz Pisco (Macchu Pisco)
1/2 oz Swedish Punsch (Kronan)
1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Cointreau
2 dash Chocolate Bitters (Bittermens)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Fridays ago, my new issue of Imbibe Magazine (March/April 2019) arrived, and I flipped through it after I got home from work. There in a Paul Clarke article was the Wisenheimer by Jermaine Whitehead of Seattle's Deep Dive. The recipe reminded me of the Rocket (and my take on it called the Jet Pack) given the spirit, Swedish punsch, vermouth, and modifying orange liqueur structure, so I was curious to give it a go. Once mixed, the Wisenheimer offered up lemon and earthy chocolate notes from the Pisco and bitters to the nose. Next, a semi-sweet white grape sip shared a hint of caramel richness, and the swallow showcased Pisco, rum, orange, tea, and chocolate flavors.

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