Cucumber Gimlet

    2oz Acholado, Italia, or Albilla
    1/2 oz fresh lime juice
    1/2 oz simple syrup
    3 slices of cucumber
    1 basil leaf (torn in half)

Muddle basil leaf and cucumber then add pisco, lime juice, simple syrup and ice.  Shake and then fine strain into a chilled martini glass.

Really Cool Chick

Creator: Charlie Crebs & Meryll Cawn, CnC Cocktail Co., Napa, California
    1 oz Acholado
    1/2 oz Campari
    1/2 oz fresh orange juice
    1 strawberry cut into 6 pieces
    1 1/2 oz off-dry sparkling wine
    basil leaf

Put strawberry, Campari, pisco, and orange juice in a shaker with ice.  Shake vigorously to break up strawberries.  Fine strain into a collins glass.  Add ice and top with sparkling wine.  Garnish with a small strawberry and a basil leaf.

 

To make as a punch:  Multiple the ingredients by the number of servings.  Put strawberries, orange juice, pisco and Campari in a blender.  Blend until the strawberries have pureed.  Put the mixture through a fine strainer into a punch bowl or pitcher.  Add a little bit of ice.  Top with cold sparkling wine right before serving.  To serve: pour into glasses filled with ice and garnish with a basil leaf and small strawberry.

Night Market

Creator: Charlie Crebs & Meryll Cawn, CnC Cocktail Co., Napa, California
    1 3/4 oz Quebranta
    1/2 oz Amaro
    2/3 oz lime juice
    1/2 very ripe apricot cut into small pieces
    Amargo bitters

Put apricot, pisco, Amaro, and lime juice in a shaker with ice.  Shake vigorously to break up apricot.  Fine strain into a coupe or wine glass.  Garnish with a dash of bitters and a lime wheel.

Hacer Pedazos

Creator: Charlie Crebs , CnC Cocktail Co., Napa, California
    1 1/2 oz Acholado, Quebranta, or Torontel
    1/3-1/2 oz simple syrup (depending on how sweet the fruit is)
    1/2 lemon cut into 2 wedges
    3-4 berries (any type or mixed) you can also try cherries. The drink is best with raspberry.
    5 pieces of fresh mint
    2 oz soda or sparkling water

Put the lemon wedges in a rocks glass and lightly muddle.  Then add the berries and muddle, do the same with the mint.  Top with the pisco and simple syrup.  Add ice and stir, then pour the soda.

Vintage Modern

Creator: Vita Simone, New Easy, Bar Dogwood, Oakland, CA & Big, SF
    1 oz Italia or Albilla
    1 1/2 oz Old Tom Gin
    1/4 oz Rhubarb liqueur
    1/2 oz fresh lemon juice
    1/3 oz honey syrup
    5 cilantro leaves
    1 slice cucumber

Combine all ingredients in a shaker with ice.  Shake and fine strain into a rocks glass.  Add ice and garnish with a cilantro leaf and cucumber slice.

Glint of Green

Creator: Meryll Cawn, ORO Pisco/ClearGrape-created at Big, San Francisco, CA
    2 oz Acholado or Torontel
    1/3 oz lemon juice
    1/3 oz Dolin Blanc or other off-dry vermouth
    1 1/2 club soda
    5 mint leaves
    2 tart green plums cut into pieces

Put plums and mint in a shaker.  Top with pisco, lime juice, and vermouth.  Shake vigorously and then fine strain into a collins or rocks glass.  Add ice and top with soda.  Garnish with a lime wedge and mint leaf.

Home Sweet Home

Creator: Meryll Cawn, ORO Pisco/ClearGrape-created at Big, San Francisco, CA
    1 oz Quebranta or Acholado
    3/4oz Green Chartreuse
    3/4oz Fernet Branca

Put all ingredients in a glass with ice.  Stir and strain into a coupe.

Abundance

Creator: Meryll Cawn, ORO Pisco/ClearGrape, San Francisco, CA
    1 1/2 oz Acholado
    1 oz pomegranate juice
    1/2 oz fresh lime juice
    3 oz ginger beer or ginger ale
    pinch of salt

Put pisco and juices in a collins glass.  Stir and then add ice.  Top with ginger beer and pinch of salt.  Garnish with a lime wheel.

Editorial

Creator: Meryll Cawn (with inspiration by Brian McGregor), ORO Pisco/ClearGrape, San Francisco, CA
    3/4 oz Pisco Italia
    3/4 oz Suze
    4-5 oz very cold pilsner or kolsh beer

Put Italia and Suze into a glass with ice.  Stir and strain into a chilled collins or pilsner glass.  Top with frosty, cold beer.  Garnish with a  lemon and/or orange zest.

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.