| 3 fresh | Red grapes (seedless) |
| 1 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) |
| Top up with | Rosé champagne |
Read about cocktail measures and measuring.
Garnish:
Drop cold red grape into drink
How to make:
MUDDLE grapes in base of shaker. Add next 3 ingredients, SHAKE with ice and fine strain into chilled glass. TOP with champagne.
Recipe contains the following allergens:
- Rosé champagne – Sulphur Dioxide/Sulphites
Review:
Dry, biscuity champagne adds sparkle to sweet red grapes while pisco fortifies and adds complex distilled grape flavours.
History:
Adapted from a recipe created circa 2011 by Meaghan Dorman at Raines Law Room in New York City. Named due to the use of Peruvian pisco and the cocktail hue due to rosé sparkling wine.
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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