Andean Dusk

Recipe from Meaghan Dorman

Adapted by Robert Simonson

Published December 25, 2012

  • Ruby Washington/The New York Times
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4(20)
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—Robert Simonson

Featured in: Champagne’s Fancy Tricks

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Ingredients

Yield:1 drink

  • 1 cup sugar

  • 3 red grapes

  • ½ ounce lemon juice

  • 1 ounce blended pisco (preferably La Diablada)

  • 3 ounces rosé Champagne

Ingredient Substitution Guide
Nutritional analysis per serving

206 grams carbs; 922 calories; 7 milligrams sodium; 203 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make simple syrup: In a saucepan over low heat, warm sugar in 1 cup water until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

  2. Step 2

    In a mixing glass, muddle grapes. Add lemon juice, ½ ounce simple syrup and pisco, then shake with ice in a cocktail shaker.

  3. Step 3

    Strain into chilled flute. Top with Champagne.

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Ratings

4 out of 5
20 user ratings
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Comments

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AnniC

I prefer a French 75 with brandy over gin, and this beautiful pisco cocktail makes for a colorful twist. The addition of mashed fresh grapes enhances but doesn't drown out the flavor of the pisco. I garnished ours with a lemon twist encircling a whole red grape.

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Credits

Adapted from Meaghan Dorman, Raines Law Room

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