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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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

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.

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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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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