Part salad, part cocktail, this Pisco drink infused with fresh cucumber and garnished with mint is perfect when you can’t decide which to serve first at your next dinner party. The key is to prepare the infusion a day in advance, after that you are all set to make one truly cool cocktail. Read more →
A truly aromatic herb, thyme has a mythical history and burning it as incense provided courage and assured safe passage to the after life. But if things aren’t as dire and all you need is a little pick me up to start the weekend, then you can use thyme to infuse the flavors of the simple syrup in this Pisco… Read more →
Though I learned to cook Peruvian food from my mom, there were 3 things my dad is responsible for: preparing home-made orange marmalade for breakfast, making the best hot-chocolate for our Xmas Panettone, and serving me my first Pisco sour when I was 10 years old. So it’s no surprise that when I was experimenting with using jams and marmalade… Read more →
The day that Pisco Sour fans all over the world have been waiting for is finally here — the first Saturday in February is National Pisco Sour Day! Here in San Francisco, we are fortunate to have many great bars that serve Pisco, but with fresh ingredients, the right tools, and good technique, you can make a Pisco Sour that… Read more →
This cocktail recipe has been updated, view the new recipe → Read more →