Name: Papa Ghirardelli
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Pisco; 15 ml Red bitter liqueur; 22.5 ml Rosso/sweet vermouth; 15 ml Bénédictine D.O.M.; 15 ml Lemon juice; 30 ml Soda (club soda) water

Papa Ghirardelli
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Serve in a Collins glass

Ingredients:
1 ¹⁄₂ oz	BarSol Mosto Verde Italia Pisco
¹⁄₂ oz	Strucchi Red Bitter (Campari-style liqueur)
³⁄₄ oz	Strucchi Rosso Vermouth
¹⁄₂ oz	Bénédictine D.O.M. liqueur
¹⁄₂ oz	Lemon juice (freshly squeezed)
1 oz	Thomas Henry Soda Water

Read about cocktail measures and measuring

Garnish: Orange slice

How to make:

SHAKE first five ingredients with ice and strain into ice-filled glass. TOP with soda.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

This cocktail is named after the founder of Ghirardelli Chocolate Company, Domingo Ghirardelli, an Italian-born man who moved to Peru and ran a successful confectionery business and, following the gold rush, ultimately ended up in San Francisco. He went on to found Ghirardely & Girard (later changed to the Ghirardelli Chocolate Company), which has been in continuous operation since 1852. In his own way, Ghirardelli helped build and shape San Francisco, and his company has become synonymous with the city. Ghirardelli Square, which his company-built, has been an official city landmark since 1965.

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History:

Adapted from a drink which was the signature cocktail of San Francisco Cocktail Week 21-27 September 2010.

Nutrition:

One serving of Papa Ghirardelli contains 190 calories

Alcohol content:

1.7 standard drinks
16.59% alc./vol. (16.59° proof)
23.6 grams of pure alcohol

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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.

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Avery Garnett

31st July 2024 at 16:17

A very delicious and refreshing long drink for a blisteringly hot summer day. I was worried the fragrance and delicateness of the pisco (which I recently fell in love with) would be smashed over the head by campari but it's not at all.

Calvin Grant

2nd September 2021 at 02:29

This has long been one of my favorite cocktails but with two alterations. #1: Serve without ice in a chilled coupe. #2: Skip the soda. I've enjoyed this with Barsol's Quebranta. Some say it has a chocolatey flavor. I say peanut. Just made it with a Chilean pisco. Miguel Torres' El Gobernador. Made with Moscatel grapes and pot distilled. Delicious.

Calvin Grant

1st April 2023 at 03:05

Greetings Brian. To answer your question, I have not tried blanc or dry vermouth in this cocktail. Sorry I didn't get back to you sooner. The reply email landed in my spam folder. I suspect the blanc vermouth may taste sweeter than the rosso. I'm out of pisco or I would try the dry tonight. Cheers.

Brian Chassee

20th March 2023 at 21:36

I have been searching for a cocktail that uses both Pisco and Campari and think I'll have to try this one since I love both AND love Benedictine. My question is have you ever tried with blanc or dry vermouth? I feel like this bad boy is going to be too sweet. In the end I'll just have to try it both ways.

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