We did it. We booked our tickets to Chile.
Guys. This is really happening! As an added bonus, I now have an excuse for this Pisco kick I'm on. Will you join me?
Don't be fooled by the sweet color of this cocktail. The pisco packs a punch, intensified by the complex and bitter amaro sibilia. Freshly squeezed lemon juice lens a tart brightness to this casual sour. homemade grenadine and Licor 43 provide the sweetness and complimentary flavors to balance it. Finish with a hearty lemon twist and enjoy the citrus nose with every sip.
Chilean Rose
1 1/2 ounces pisco
1/2 ounce grenadine
1/4 ounce Amaro Sibilia
1/2 ounce freshly squeezed lemon juice
barspoon licor 43
lemon twist garnish
Shake all ingredients over ice. Garnish with a lemon twist.
Cheers!
I trust everyone had a lovely Thanksgiving? Nick and I drove down to the coziest neck of the woods in Shelton, WA, 99 steps up from the fingers of Puget Sound - at least when that final step isn't below the tide. This year I was tasked with the aperitif and lemon pie (yes, there is room for many traditional Thanksgiving pies in my family!).
I have a great recipe for lemon curd, which is all anyone every notices in a lemon pie. Throw on a layer of sour cream, and top with heavy cream whipped with a big spoonful of lemon curd and about an ounce of Licor 43. For the record, I go tart crust, but if pie crust is your thing, that would be equally delightful. Done.
Now down to business. Hosting this year was my Auntie Laura. She loves bubbles, passes up Scotch, and understands the importance of a beautiful cake plate. Cheers! This one's for you, Lolly Doll!
The Lolly Doll
1 ounce Grenadine
1/2 ounce Amaro Sibilia
Barspoon Licor 43
2 dashes Angostura Bitters
1 dash grapefruit bitters
Prosecco or other bubbly of choice
Cranberries to garnish, on skewer, frozen
Shake all ingredients over ice, excluding the bubbles. Pour into a champagne flute and top with bubbles. Garnish with frozen cranberries.
Now a party is no fun if someone gets stuck mixing drinks all night. So here is what I would suggest. Get yourself a glass bottle with a stopper. Fill about half way with Grenadine. Fill another half the amount with Amaro Sibilia. About two ounces of Licor 43 will do, but really just aim for your preferred bitter / sweet balance. Count out roughly 20 dashes of Angostura, ten of grapefruit bitters, and cap her off. If you feel the need to be more exact, then by all means multiply out the proportions to the number and drinks you anticipate serving. To serve, measure out (or eyeball ...) one and a half ounces of the cocktail. Top with Prosecco and garnish with a frozen cranberry skewer.
Thanks for being such a delicious inspiration, Auntie Laura!
