This vibrant drink comes from the Peruvian restaurant La Mar, where pisco features prominently on the cocktail list.
2 oz. pisco
1/2 oz. passion fruit syrup (see below)
3/4 oz. fresh lemon juice
1/2 oz. simple syrup
2 dashes lemon bitters
Tools: muddler, shaker, strainer, fine strainer
Glass: Old Fashioned
Garnish: kiwi wheel
Muddle the kiwi, then add remaining ingredients. Shake with ice and double-strain into an ice-filled glass. Garnish.
Passion fruit syrup: Heat 1 cup of unsweetened passion fruit concentrate with 1 cup of sugar and 1 Tbsp. of dried coriander. Allow to come to a boil, then cool and strain into a bottle. Refrigerate for up to 2 weeks.
Enrique Sanchez, La Mar, San Francisco