The Cocktail College Podcast: Chilean Pisco Masterclass
Today on the “Cocktail College” podcast, we’re coming at you with a live episode recorded in front of an intimate crowd of bartenders and producers. We took a deep dive into a category that’s still working to establish itself stateside: Chilean pisco.
We’re going to explore what sets this great spirit apart, from high-altitude vineyards and copper stills, to the unique native wood some producers use for aging. You’ll hear why some consider it one of the purist expressions of terroir in the spirits world and why now is the time for bartenders and home enthusiasts alike to take notice.
Joining us is Jopus Grevelink of the José Andrés Group who explains how pisco performs in classics not normally made with the spirit. He even created a specialty cocktail for the live recording. Expect practical insight, creative inspiration, and a whole new appreciation for one of South America’s most distinctive spirits. It’s Andean sun, great distillate, and terroir you can taste. And it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Jopus Grevelink’s Carminacha Recipe
Ingredients
1 ¼ ounces Chilean Pisco
¼ ounce Empirical Cilantro
¾ ounce pineapple/apple gum syrup
½ ounce fresh lemon juice
½ ounce Sudachi juice
Garnish: Micro Dianthus flower
Directions
Add all ingredients to a cocktail shaker with ice.
Shake until well chilled.
Strain (double strain optional) over a large rock in a chilled Old Fashioned glass.
Garnish with Micro Dianthus flower.
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