Name: Pisco Bell Ringer
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 5 ml Apricot (brandy) liqueur; 60 ml Pisco; 15 ml Lemon juice (freshly squeezed); 7.5 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 1 Orange bitters; 2 Peychaud's / Creole bitters

Serve in a

Coupe glass

Garnish:

None

How to make:

RINSE chilled glass with apricot brandy (swirl liqueur round inside of glass to coat and then shake out excess). SHAKE other ingredients with ice and fine strain into apricot rinsed glass.

1/6 fl oz	Luxardo Apricot Albicocca Liqueur
2 fl oz	BarSol Mosto Verde Italia Pisco
1/2 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash	Orange Bitters by Angostura
2 dash	Peychaud's or other Creole-style bitters
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Read about cocktail measures and measuring.

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Review:

Go easy on the bitters and this will be a delicate, aromatic pisco cocktail.

History:

Yet again I must thank drinks historian David Wondrich for unearthing this drink and its history. It was created by a bartender named Jim Maloney and first appeared in his 1903 book How to Mix Drinks. Maloney patented the name 'Bell-Ringers' as referring to cocktails served in glasses rinsed with apricot brandy.

More cocktails by David Wondrich

Nutrition:

One serving of Pisco Bell Ringer contains 134 calories.

Alcohol content:

1.6 standard drinks
24.55% alc./vol. (49.1° proof)
21.7 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.