Grapefruit and honey help the flavors of pisco shine.
on Serious Eats for a long while now, and they come to the conclusion that I can whip up a cocktail without any preparation. It wouldn't be that daunting a request, except that the requester will frequently offer a liquor cabinet stocked with nothing but tequila, vodka, and the dregs of a jar of maraschino cherries.
When I got the request at a dinner party this past winter, I said yes before I'd even looked around. After surveying the cabinet, I dutifully scrounged around my host's fridge, scoring some grapefruits and hot sauce. I had a drink in mind: a version of the Passport to Chile, one of my favorite recipes from the book. Created by Matt Friedlander of New York's Sweetwater Social, the drink aims to highlight the floral character of pisco, a grape brandy made in Peru and Chile.
Here's the lucky part. While I was gathering recipes for the book, many of the bartenders sharing drinks added a note that said something like"This is a bourbon drink, but it also works with rum" or"Here's a gin cocktail, but I like it with tequila, too." That's because at some level, each of these recipes pairs a single spirit with a fresh cocktail mix—grapefruit and lime and hot sauce and honey, say—that's remarkably flexible.
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