Pisco

Rumours Cocktail

Featured by Liquor.com and once served behind the bar at Root, a now-shuttered restaurant and bar in the Garden District of New Orleans, this cocktail is an herbaceous masterpiece.
The Rumours Cocktail
• 1 oz Sandeman 20-year tawny port
1 oz Macchu pisco
• 1 oz Freshly squeezed orange juice
1 dash Freshly squeezed lime juice
.25 oz egg white
4 dashes El Guapo® Love Potion #9 Bitters
1 dallop Luxardo maraschino cherry syrup
• Lemon twist & Luxardo maraschino cherry, for garnish if desired

In a clean, dry shaker, combine port, pisco, juices, Mojo Cubano bitters and egg white. Dry shake (no ice) first, before adding ice to shake until well-chilled. Strain into a coupe and top with Love Potion bitters and cherry syrup. Garnish with a twist of lemon and a Luxardo maraschino cherry.

Cool Hand Cuke

Cool Hand Cuke

• 1 Egg white
• .75 oz Freshly squeezed cucumber juice
• .75 oz Vanilla simple syrup*
• .75 oz Freshly squeezed lemon juice
• 1.5 oz BarSol Mosto Verde Pisco
• 4 dashes El Guapo® Cucumber Lavender Bitters

In a shaker tin filled with ice, combine egg white, cucumber juice, simple syrup, lemon juice, Pisco and bitters. Shake once (hard) with ice, discard ice and shake again without, then double strain into a coupe or Nick and Nora. Garnish with Angostura bitters and an edible flower.

* To make vanilla simple syrup, simply add .25 ounces of vanilla extract (O’Lansen uses homemade) to 24 ounces of regular 2:1 simple syrup

Peas & Cues

Peas & Cues
• 1 oz El Guapo® Ginger syrup
• 1 oz Freshly squeezed lemon juice
• 2 oz Spring-pea infused Pisco (recipe below)
• Parsley and pea tendrils, for garnish
Spring Pea Infused Pisco
• 1 c. Spring peas
• 375 mL Pisco
To create spring pea infused Pisco, blend peas and Pisco in a Vitamix or other high quality blender until completely pulverized. Strain mixture through cheesecloth lined chinois.

In a clean shaker filled with ice, combine ginger syrup, lemon juice and Pisco. Shake vigorously, and strain into a highball. Garnish with cilantro and pea tendrils before serving.

Andromeda

Created by 2016 Bartender of the Year, Abigail Gullo, the Andromeda is the #1 selling cocktail behind the bar of Compère Lapin, Nina Compton’s St. Lucian inspired mecca of Creole cuisine.

Nina Compton is James Beard‘s 2018 Best Chef: South winner and Season 11 Top Chef Runner-Up. Both she and her recipes appear often on the Today Show and inside the pages of the New York Times, Garden & Gun, Conde Nast Traveller and the like.

Compere-Lapin-Bar-cr-courtesy

Andromeda (Featuring 2018 Good Food Award winning Rose Cordial)
• 1 oz Pisco
• .75 oz St. George Green Chili Vodka
• .75 oz Freshly squeezed lime juice
• .5 oz El Guapo® Classic Greek Rose Cordial
• .5 oz Grapefruit liqueur
• .25 oz Honey syrup (1:1 honey to water)
• 1 Egg white
• Peychaud’s bitters, sugar & salt for garnish

In a shaker filled with ice, pour Pisco, vodka, lime juice, rose cordial, liqueur, and egg white. Shake vigorously and strain into a chilled martini glass with a 50/50 sugar salt rim. Compère Lapin sprays Peychaud’s bitters over a stencil with an atomizer to create the bunny, but you can easily decorate at home with dashes or dots of bitters without using a fancy stencil or atomizer.