I was recently introduced to Control C Pisco at an event in New York. Pisco is effectively a grape brandy made in Chile (in the case of Control C) and Peru. There are clear unaged versions of Pisco and aged versions which taste similar to French brandy or Cognac.
Control C is made in the Limarí Valley in Chile and is distilled three times. Wine made from Pedro Jiménez and Muscat of Alexandria grapes and then distilled to make the pisco. It has a bright, fresh, clean flavor. It's imported by Cadre Noir Imports, who also import Combier and Aveze Gentian Liqueur.
The classic cocktail using pisco is the Pisco Sour, but it's a very flexible spirit that can be incorporated into a variety of cocktails. In addition to the Pisco Sour, I also made a Pisco Collins. Take the same ingredients as below minus the egg white, mix them up and top with soda water over ice.
This version of the Pisco Sour replaces simple syrup with one of my new favorite cocktail ingredients, Bee Raw Honey single varietal honeys. The range of varietals available means it's easy to find one that matches the style of cocktail you are making.
Pisco Sour Recipe
- 2 oz. Control C Pisco
- 3/4 oz. fresh lime juice
- 3/4 oz. Honey Syrup (Bee Raw Oregon Meadowfoam Honey with a little hot water to blend)
- 1 egg white
- 5 drops Angostura Bitters
1) In a cocktail shaker, combine pisco, lime juice, honey syrup and egg white.
2) Dry shake (with no ice) until good and frothy. Dry shaking emulsifies the egg proteins without diluting the drink.
3) Add ice and shake aggressively.
4) Strain into a chilled cocktail coupe.
5) Gently drop 5 drops of Angostura Bitters on top of the cocktail and using a cocktail straw or a toothpick swirl the drops.