Today’s Drink of the Week translates to “field of enchantment,” and after tasting this distinctive spirit, we can’t think of a more fitting name. Campo de Encanto pisco is the brainchild of San Francisco bar owner Duggan McDonnell, sommelier Walter Moore and distiller Carlos Romero, and the trio spent two-and-a-half years refining their recipe for their Peruvian brandy. A blend of three wine grapes that are vinified, once-distilled and aged for nine months, Encanto is incredibly smooth and balanced with full floral notes backed by hints of citrus and spice. It’s a perfect candidate for sipping solo, but it also mixes beautifully in a plethora of cocktails. Try it in the Encanto Equinox, which highlights the picso’s floral notes while playing up the flavors of fall. For now, Campo de Encanto is available online and in California, New York and Oregon with distribution expanding to Illinois, Texas, Nevada and Florida during the first half of 2011.
2 oz. Campo de Encanto pisco
1/2 oz. pumpkin syrup (see below)
2 dashes Angostura orange bitters
1 dash Angostura bitters
Pinch of sea salt
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: lime wheel and fresh-grated nutmeg
Stir all ingredients for at least 20 seconds and strain over fresh ice cubes into an Old Fashioned glass. Garnish.
For the pumpkin syrup, carefully combine equal parts honey, boiling water and pumpkin innards (only the stringy stuff and seeds, no meat) in a large glass jar. Stir until honey dissolves. Cover and let rest at room temperature for 24 hours. Double-strain into a clean glass jar and store refrigerated. Will keep refrigerated for up to two weeks.
Lydia Reissmueller, The tenderBAR, email@example.com