The past few days have been full of errands. I have been running nonstop from one place to another. This afternoon, arms loaded with bags, I came in my front door, dropped everything and made this cocktail. An ‘Au Natural’ plum cooler with my favorite pisco. It was the perfect way to un-wind and catch my breath.
- 2 oz Encanto Pisco
- 3 oz Plum Syrup
- 1 oz Fresh squeezed lemon juice
- 1 oz Sage Brown Sugar Simple Syrup
- Fever Tree Club Soda
Add all ingredients into a chilled rocks glass with ice. Bar spoon stir. Top with Fever Tree Club Soda, stir again. Garnish with a sprig of sage and a plum wedge.
- 3 dark purple juicy plums
- 1 cup of water
Cut plums into fourths. Add plums and water to a small saucepan. Bring the water up to a boil for two minutes, and then turn down to a simmer for ten minutes. Let cool. Fine strain solids out and syrup into an airtight container.
Brown Sugar Sage Simple Syrup
- 3 tablespoons fresh washed chopped sage leaves
- 1 cup organic brown sugar
- 1 cup water
Combine all ingredients into a saucepan. Bring up to a boil. Turn down heat and let simmer for ten minutes. Let cool. Fine strain into an airtight container.
Encanto Pisco’s floral, citrus spice notes say “Yellow” to Beringer Moscato’s notes of honeysuckle, showcaseing sweet flavors of juicy stone fruit, honeydew melon, Fuji apple and ripe pears. St Germain and Meyer lemon highlight each base spirit. This little pisco sour is then laced with a daring medley of Earl Gray spice, wild blackberry and lavender syrup that wakes up your senses to something new, different, and full of intrigue,”Why Hello There…”
- 1.5 oz Encanto Pisco
- 3/4 oz St. Germain
- 3/4 oz Beringer Moscato 2011
- 3/4 oz Lavender, Earl Gray, Blackberry Syrup
- 1 oz Meyer lemon Juice
- 1 oz egg white
Pour Beringer Moscato into a chilled coupe glass. Combine the rest of the ingredients into a shaker. Shake the bejesus out of it. Add ice then shake again. Fine strain into Riedel Ouverture glass. Garnish with a twist of lemon.
Lavender, Earl Gray, Blackberry Honey Syrup
Steep two earl gray tea bags in two cups of boiling water for five minutes. Remove tea bags and place tea in a sauce pan. Add one cup blackberry honey. Turn on heat and let simmer for five minutes. Add one teaspoon dried lavender and let the liquid simmer for another five minutes. Fine strain syrup, let cool and place in an airtight container.
I recently discovered Black-Sesame Orange gelato and fell in love. I can’t think of the right words to describe it, it’s the Empire State Building, the Frank Sinatra, the Tiffany’s of desserts. There was a taste that I have never experienced before, black sesame. I needed to re-create the taste so I made a Black-Sesame Orange syrup. I can’t express how well it pairs with Encanto Pisco, it might just be the Carnegie Hall of cocktails. ‘Empire State’ is a perfectly paired harmony with Encanto Pisco’s rich, velvety mouthfeel of jasmine, chocolate, and pepper. Hints of Cocchi Americano wine flavors the pisco with cinchona bark, spices and exotic botanicals, layered with black-sesame orange syrup that is nutty, vanilla-like with suggestions of candied orange. With this ‘Empire State’ my heart melts the same way Carrie Bradshaw’s did in a pair of Manolo Blahnik stilettos.
- 2 oz Encanto Pisco
- .5 oz Cocchi Americano
- .5 oz Orange Black-Sesame syrup
- .5 oz white grapefruit juice
Add all ingredients into a shaker with ice. Shake well. Fine strain into a chilled glass and garnish with an orange peel.
Black-Sesame Orange Syrup
- 1/4 cup Agave
- 1/4 cup spoons brown organic cane sugar
- one table-spoon black sesame seeds
- one table-spoon fresh squeezed orange juice
- one cup of water
Place one heaping tablespoon black sesame seeds in the bottom of a small saucepan. Turn on heat to low and let seeds brown until black and shiny. Add all other ingredients. Let simmer for ten minutes. Let cool. Place in a blender and blend until smooth. Fine strain into an airtight container.