Mercurial Mort

Creator: Meryll Cawn, ORO Pisco/ClearGrape-created at Big, San Francisco, CA
    1 1/2 oz Torontel Pisco
    1/2 oz Lillet
    2/3 oz lemon juice
    1/2 oz egg white
    1/3 oz gomme syrup
    absinthe for rinsing glass

Rinse coupe or a wine glass with absinthe.  Put pisco, Lillet, lemon juice, and egg white in a shaker.  Shake vigorously and then add gomme syrup and ice.  Shake again for 1 to 2 minutes and then fine strain into the glass.

Brimming Bouquet

Creator: Charlie Crebs & Meryll Cawn, CnC Cocktail Co & ORO Pisco, San Francisco, CA
    1 1/4 oz Acholado, Italia, Torontel or Qubranta pisco
    3/4 oz Aperol
    3/4 oz Lillet or Cocchi Rose or Martini & Rossi rose vermouth
    1 drop orange flower water

Combine pisco, Aperol, orange flower water and Lillet rose in a pint glass with ice.  Stir for 30 seconds and then strain into a chilled martini glass or coupe.  Garnish with orange zest.

Note: If you are using Torontel, eliminate the orange flower water. If you use Quebranta, it will be less floral and have a spicy/smokey note.


Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    1 1/2 oz Albilla
    1/4 oz dry vermouth (Dolin)
    1/8 oz Lillet or Cocchi Americano
    1/8 oz Maraschino liquor
    1/2 oz fresh squeezed yellow grapefruit juice
    1 oz tonic water
    3-4 frozen grapes

Put pisco, grapefruit juice, Maraschino, vermouth, and Lillet in a shaker with ice.  Shake gently and then fine strain into a collins glass filled with ice and 3-4 frozen grapes.  Top with tonic water.

If you would like the drink to be less bitter, add 1/3 oz simple or honey syrup and substitute soda water for the tonic.

Makes a great punch, just multiply ingredients by number of servings.

Corpse Surviver #2*

    1 oz. ORO Torontel
    1 oz. orange liqueur
    1 oz. Lillet Blanc
    1 oz. fresh lemon juice
    1 dash absinthe
    Orange peel

Mix everything together in a shaker and add ice.  Shake, then strain into a chilled coup or martini glass and garnish with orange peel.