Andean Dusk

Recipe from Meaghan Dorman

Adapted by Robert Simonson

Andean Dusk
Ruby Washington/The New York Times
Rating
4(19)
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Ingredients

Yield:1 drink
  • 1cup sugar
  • 3red grapes
  • ½ounce lemon juice
  • 1ounce blended pisco (preferably La Diablada)
  • 3ounces rosé Champagne
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

922 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 206 grams carbohydrates; 0 grams dietary fiber; 203 grams sugars; 0 grams protein; 7 milligrams sodium

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.

Ratings

4 out of 5
19 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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