Alright folks. I’m happy to report I’ve finally added a bottle of pisco to my collection. Campo de Encanto pisco to be exact. To celebrate this joyous occasion, I created this pisco raspberry cocktail for us all to enjoy. Psst… if you don’t have any pisco yet, go get ya some. I’ll wait.
If you’re unfamiliar with pisco, it’s a distilled spirit made from grapes and it comes from one of two places: Peru or Chile. I’m not going to get into all the nitty gritty details about the differences between the two here but you can check out this article on the Language of Pisco over at Imbibe if you’d like to know more.
Instead, I’ll just tell you a bit about this lovely pisco raspberry cocktail. It’s made with fresh raspberries, Peruvian pisco, Yellow Chartreuse, lemon juice and a couple dashes of orange bitters. It’s a great warmer weather cocktail, especially as we get more into summer and raspberries become widely available at the farmer’s market. Enjoy!
- 6 raspberries
- 1-1/2 ounces pisco (I used Campo de Encanto pisco)
- ½ ounce Yellow Chartreuse
- ¾ ounce fresh squeezed lemon juice
- 2 dashes Regan's Orange Bitters No. 6
- A few raspberries and lemon peel for garnish
- Place raspberries in a cocktail shaker and muddle.
- Add remaining ingredients except for garnish and fill shaker with ice.
- Shake and double strain into a chilled coupe glass and garnish with raspberries and lemon peel and enjoy.
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