Name: Andean Dusk
Total time: 4 min
Cuisine: Cocktail
Ingredients: 3 fresh Red grapes (seedless); 30 ml Pisco; 15 ml Lemon juice; 7.5 ml Sugar syrup (2:1); Top up with Rosé champagne

Andean Dusk
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Glass:

Serve in a Flute glass

Ingredients:
3 fresh	Red grapes (seedless)
1 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)
Top up with	Rosé champagne

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a FLUTE GLASS.
Prepare garnish of chilled red grape.

How to make:

MUDDLE grapes in base of shaker.
Add next 3 ingredients and SHAKE with ice.
FINE STRAIN into chilled glass.
TOP with sparkling wine.

Garnish:

Garnish with grape dropped into cocktail.

Allergens:

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.

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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.

More cocktails by Meaghan Dorman

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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Florian Ruf

2nd October at 13:35

Excellent cocktail. Made it with own grapes (Munich balcony west side 😉) and Rosé Cremant de Loire. In my case it was a tad too sweet, so be careful with the syrup.

Joshua Perez

21st May 2024 at 13:47

Credit: Meaghan Dorman from Raine's Law Room NYC circa 2011. A riff on the French 75, it is a favourite of Melanie Asher, a pisco maker and friend of Meaghan. It is named for the Peruvian connection and colour scheme the mix with the Rose Cava creates.

Simon Difford

21st May 2024 at 15:33

Many thanks, Joshua. I've added a credit.

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