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05.28.10 by  

The Grilled Piña Pisco, the Cougar of Cocktails

Wanna hook up with a sexy reinvention of a classic pisco cocktail? Indulge in this fresh summertime drink that stars a Peruvian brandy old enough to school you in taste, yet young enough to light your fire.

Kittens, we know your pisco sours are popping up left and right. This cocktail is a new twist on a the pisco sour, removing the egg-white foam and age-old drops of bitters floated on top in a predictable pattern. With the made-over version, featuring fresh pineapple rings straight from the grill and young bubbly ginger ale, what you see is what you get. The Grilled Piña Pisco Cocktail, full of passion and not afraid to say exactly what’s on her mind. Trust us, you won’t be bored.

The Grilled Piña Pisco, lighter, fresher and more experienced than ever. Meow.

The Grilled Piña Pisco

For one serving, up:

  • Fresh pineapple, cut into rings
  • Lemon zest
  • Fresh mint
  • 1/2 ounce simple syrup
  • 1/2 ounce lemon juice
  • 2 ounces pisco
  • 1 ounce pineapple juice
  • 1 ounce ginger ale
  1. Grill pineapple rings until charred on both sides.
  2. Muddle one pineapple ring with a grate of fresh lemon zest and a couple fresh mint leaves in a cocktail shaker.
  3. Fill shaker with ice, add simple syrup, lemon juice, pisco and pineapple juice and shake until cold.
  4. Strain into a martini glass, topped with ginger ale and a wide lemon peel or spanked mint leaf.

For a pitcher or punch bowl:

  • Fresh pineapple, cut into rings
  • Lemon zest
  • Fresh mint
  • 1/2 cup simple syrup
  • 1/2 cup lemon juice
  • 2 cups pisco
  • 1 cup pineapple juice
  • 1 cup ginger ale
  1. Grill pineapple rings until charred on both sides.
  2. Muddle pineapple rings with and a few sprigs of fresh mint in pitcher or punch bowl.
  3. Fill with ice, add simple syrup, lemon juice, pisco and pineapple juice and stir until cold.
  4. Top with ginger ale and the zest of one lemon and serve on the rocks.