Vegan Pisco Sour

The Pisco Sour is not only the National Drink of Peru, it’s the first cocktail I imbibed—at the age of 10. So, once I transitioned to a plant based vegan diet, I thought I had to give up my cherished cocktail.

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Xmas Pisco Punch

Presenting, the Xmas Pisco Punch — Pisco Acholado, simple syrup infused with rosemary and thyme, lime juice, Lillet Rouge, and prosecco. Garnished with burnt rosemary.
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Negroni Blanco de Pisco, Pisco White Negroni

Presenting, Negroni Blanco de Pisco, a White Negroni variation. Pisco instead of gin, white vermouth instead of sweet red vermouth, and a white bitter liqueur instead of Campari. To honor #fogust in San Francisco (the foggy month of August), I added smoke to the cocktail.
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Pisco Sour Nikkei

Without question, the Pisco Sour is my favorite cocktail. I tell my friends that it is for sentimental reasons, but what I am really referring to is that I had my first Pisco Sour when I was 10 years old. And whether we are celebrating National Pisco Sour Day on the first Saturday of February or not, I often find myself experimenting with Pisco Sour variations.

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Kon-Tiki Punch

Of all the stories I learned in my grade school History and Geography classes, perhaps the most memorable was that of the Norwegian explorer Thor Heyerdahl. He wanted to prove that it was possible for Incas to have sailed to Polynesia using balsa wood rafts, and in 1947, with a crew of five men, he built such a raft and made the 5,000 mile journey across the Pacific Ocean. The name of the expedition was the Kon-Tiki, and this Pisco cocktail tells its story.

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