Pisco Bell Ringer

Difford’s Guide
Discerning Drinkers (15 ratings)

Serve in a Coupe glass

Ingredients:
16 oz Luxardo Apricot Albicocca Liqueur
2 oz BarSol Mosto Verde Italia Pisco
12 oz Lemon juice (freshly squeezed)
14 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
× 1 1 serving
Read about cocktail measures and measuring

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.

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.

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.

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