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Baltra Cocktail: Malus

Baltra Cocktail

Fruit, spice and everything nice.

Blackberry and whisky form a brooding base for this cocktail from Baltra in Mexico City.


  • 1½ oz. Scotch whisky
  • ½ oz. apple-infused pisco
  • ¼ oz. spiced syrup
  • ½ oz. fresh lemon juice
  • 2 barspoons blackberry jam
  • 2½ oz. prosecco
  • Tools:shaker, strainer
  • Glass:stemless wine glass or rocks glass
  • Garnish:mint


Combine the Scotch, pisco, syrup, lemon juice and jam in a shaker with ice. Shake until chilled. Strain into a stemless wine glass over fresh ice and top with prosecco. Garnish.

Apple-Infused Pisco: To infuse a full bottle of pisco, peel 5 apples. Set flesh aside and combine skins with pisco. Let the bottle of pisco sit for 2 days and strain solids from the liquid.

Spiced Syrup: Cut the remaining apple flesh (no cores) into slices. Cut 2 pears (skin-on) into slices. Combine both in a saucepan with 2 cinnamon sticks, 3 star anise bulbs, 1 liter of water and 5 cups of water. Bring to a boil and cook until apples and pears are soft. Remove from heat and let rest until cool. Strain solids out of liquid and store syrup in the fridge.

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