Pisco shines when mixed with bright, fruity flavors like pineapple and pomegranate.
2 oz. pisco
1 oz. pineapple juice
½ oz. fresh lemon juice
½ oz. pomegranate syrup
Tools: shaker, strainer
Garnish: crushed pink peppercorns
Shake all the ingredients in a mixing tin with ice until chilled. Strain into a chilled coupe and garnish.
Pomegranate Syrup: Mix 1 cup of pomegranate juice in a saucepan until simmering. Add 1 cup of sugar. Stir until dissolved. Let cool and store in the refrigerator for up to 2 weeks.
Johnny Livanos, Ousia, New York City
Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.