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.
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.
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.
1 oz. ORO Torontel
1 oz. orange liqueur
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe
Mix everything together in a shaker and add ice. Shake, then strain into a chilled coup or martini glass and garnish with orange peel.