Piscolate
At last week’s Pisco Cocktails class, we infused Pisco with coffee beans, and since the infusion needs to rest for about a week, it was ready just in time for National Coffee Day yesterday. But all of last week, I was also working on another top-secret infusion — pisco with chocolate. Here’s how you can make a chocolate lover’s Pisco cocktail dream come true.
For the infusion, I used cacao nibs from my friends at Dandelion Chocolate, and just like the recipe for Pisco infused with coffee, I measured 4 parts Pisco to 1 part cacao, added a little bit of sugar, shook all the ingredients in a jar, and let it sit for a week. The result was a pure, strong, and raw infusion of beautiful brown and bitter chocolate in a bottle.
By coincidence, I learned that mixing Pisco with cacao and milk was all the rage at Mistura this year, but the recipe for this Piscolate cocktail is the result of an afternoon of experimenting with different ingredients, in different amounts, until I found a combination that had a nice color and balanced the flavors of the chocolate and the Pisco.
INGREDIENTS
- 1 oz. Pisco infused with chocolate
- 1/2 oz. evaporated milk
- 1/2 oz. simple syrup
- ice
PREPARATION
Mix all the ingredients in a shaker, add ice, and shake vigorously.
SERVINGS
A single 2 oz. serving
NOTES
Use only a few cubes of ice, and shake for less than 30 seconds, enough to chill the drink, but not too long to melt all the ice and dilute the mix.