Name: Pisco Bell Ringer
Total time: 2 min
Cuisine: Cocktail
Ingredients: 5 ml Apricot liqueur; 60 ml Pisco; 15 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 1 dash Orange bitters; 2 dash Creole bitters

Pisco Bell Ringer
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Glass:

Serve in a Coupe glass

Ingredients:
¹⁄₆ oz	Luxardo Apricot Albicocca Liqueur
2 oz	BarSol Mosto Verde Italia Pisco
¹⁄₂ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash	Orange Bitters by Angostura
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
No garnish to prepare.

How to make:

RINSE chilled glass with apricot brandy (swirl liqueur around inside of glass to coat and then shake out excess).
SHAKE other ingredients with ice.
FINE STRAIN into apricot-rinsed glass.

Garnish:

Serve naked, without garnish.

Review:

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

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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 131 calories

Alcohol content:

1.4 standard drinks
22.35% alc./vol. (22.35° proof)
19.8 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.