With this week’s planned Pao Pisco Pilgrimage (how’s that for alliteration?) through SF, figured I’d kick it off with a tasty recipe showcasing the primary ingredient.

This libation comes to us from my go-to resource, Chow.com

It is referred to as the “Inca Trail Cocktail,” which raises the question: Where does Pisco really come from?  Peru (home to the Inca Trail) or Chile?  This is a long-standing debate between Peru and Chile, who have engaged in legal battles over this claim.  The verdict is still to be determined and is definitely dependent on who you ask.

The first time I tasted Pisco was back in 2003, when I lived in Santiago, Chile for 6 months.  Pisco is to Chile what vodka is to the US in terms of its abundance.  It is a liquor distilled from grapes, and has a yellowish/amber color that is a product of the wood-aging process.  Do not be fooled by its subtle, smooth alcoholic flavor…this concoction packs a punch that is often felt too late for the inexperienced Pisco drinker.  Probably a good idea to Pao Sip.

Pisco is generally served in the well-known cocktail, the Pisco Sour, a blend of pisco, lemon juice, egg whites (which add that frothy element), simple syrup and bitters.  I’ve also had a Serena Sour, which is from the Northern coastal region of Chile known as La Serena – one of the prime manufacturers of Chilean pisco. The Serena Sour mixes Chilean green papaya juice that has been boiled, with pisco.  SF is actually home to a third pisco beverage: Pisco Punch.  Duncan Nicol invented this cocktail at the Bank Exchange in SF back in the 1800s.  Its ingredients include pisco, pineapple, lime juice, sugar, gum arabic and distilled water.

As you’ll see with most Pisco cocktails, they are often blended with citrus-oriented mixers that help bring out the natural flavors of the liquor.  Pisco is one of my favoriate alternatives to Tequila and can be found at a number of bars/restaurants in SF.  This week I plan to test out Pisco at Pisco Latin Lounge, NOPA, and a few other spots TBD at a later time.  Take a peek at the Inca Trail Cocktail recipe below.  I think your palette will thank you.

TIME/SERVINGS
Total Time: Under 5 mins
Active Time: Under 5 mins
Makes: 1 drink

INGREDIENTS
2 orange slices, 1/4 inch thick
1 lime slice, 1/4 inch thick
1 1/2 ounces pisco
1 ounce orange-flavored liqueur, such as Cointreau
2 to 3 dashes orange bitters
Ice

INSTRUCTIONS
Place orange and lime slices in a Boston shaker or cocktail shaker and muddle until the pulp is broken up. Add pisco, orange-flavored liqueur, and bitters and fill the shaker with ice. Pour between the shaker and a glass 2 to 3 times to incorporate all ingredients.
Pour into a large (8-ounce) rocks glass and serve.

I first enjoyed this cocktail at a friend’s 30th birthday brunch in the Castro.  The sweetness of the Elderflower complimented our host’s decadent alcohol-infused, granola-encrusted french toast.  I doctored the original Chow.com recipe up a bit by adding sparkling ruby red grapefruit juice.  It’s a great alternative to the regular weekend warrior mimosas. 

St-Germain elderflower liqueur is the main alcoholic ingredient and in recent years has made a resurgence in many a San Francisco bar and restaurant. 

You can find it at high-end liqueur stores or online.

TIME/SERVINGS
Total Time: Under 5 mins
Active Time: Under 5 mins
Makes: 1 drink

INGREDIENTS
3 ounces sparkling ruby red grapefruit juice
10 dashes angostura bitters
1 ounce St-Germain elderflower liqueur
6 ounces chilled brut sparkling wine

INSTRUCTIONS
Add bitters to bottom of a chilled champagne flute. Add elderflower liqueur, top with sparkling wine and ruby red juice, and serve.

This is just a quick post to share a site I came across today.  The site is called “Cocktail Kitchen” (http://www.cocktailkitchen.com/index.php) and it provides “How-To-Make-It” videos, drink photos, cocktail mixing tips, and most importantly, recipes!

What’s great about the recipes is that they include ingredients and measurements for different sized parties you may be having (perfect for the holidays!) 

Note, this is a sponsored website so don’t be surprised if they mention alcohol brands for a bit of company promotion in their recipes.  Still, always good to have a go-to site for mixing up some libations!