Pisco Bell Ringer

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Pisco Bell Ringer image

Serve in

Coupe glass...
⅙ fl oz Giffard Abricot du Roussillon
2 fl oz BarSol Mosto Verde Italia Pisco
½ fl oz Freshly squeezed lemon juice
¼ fl oz Giffard Sugar Cane Syrup
1 dash Angostura Orange Bitters
2 dash Peychaud's Bitters
  • Display recipe in:

How to make:

RINSE chilled glass with apricot brandy (swirl liqueur round inside of glass to coat and then shake out excess). SHAKE other ingredients with ice and fine strain into apricot rinsed glass.

Garnish:

None

Comment:

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

About:

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.

Nutrition:

135 calories

Buy ingredients

Buy direct from The Whisky Exchange

£18.45
Makes this drink 140.00 times
£40.45
Makes this drink 11.67 times
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Sugar syrup (2:1)
£7.95
Makes this drink 50.00 times
£8.25
Makes this drink 20.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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