Coffee Infused Pisco
You already know how to make a Pisco Sour, so it’s time to take it to the next level — infusing Pisco with the flavor of coffee. That’s right, two of my favorite drinks, together at last in a beautiful combination that has got to be tasted to be believed. But since you are not going to find this infusion at your local liquor store, this is how you can DIY at home.
The key to this infusion is to pick a coffee bean that will complement the Pisco. I tried two different beans: a medium roast from Bicycle Coffee, and a dark roast from Liga Masiva. For the Pisco, I used the award winning Campo de Encanto Acholado. But besides coffee and Pisco, perhaps the most important ingredient is patience — I infused the Pisco for 1 week before tasting the results.
The darker beans resulted in a deeper, richer color, but also a stronger flavor. On its own, I preferred the Pisco infused with the medium roast, which produced a more aromatic result. Could it be that the medium roast was a good match because it was an Arabica bean grown in Peru? Check back on Wednesday for a cocktail recipe that uses this special infusion!
INGREDIENTS
- 1 cup Pisco
- 1/4 cup whole coffee beans
- 1/2 teaspoon sugar
- 8 oz. glass jar with hermetic seal
- 1 drip coffee filter
PREPARATION
- Crack the beans using a mortar and pestle.
- Pour Pisco in the jar, add the beans and sugar.
- Seal the jar and shake vigorously.
- Label the jar with the beans used and the date.
- Wait for 1 week before using in a cocktail.
- Use the coffee filter to drip the Pisco into a clean container.
NOTES
The sugar serves as a catalyst in the infusion process. The beans should sink to the bottom of the jar once they have absorbed the Pisco — this is a good sign the infusion is working. Once you have filtered the infusion, save the beans as they may be used for garnish.