Danger Stranger: A Pisco Cocktail - Imbibe Magazine Subscribe + Save

Danger Stranger: A Pisco Cocktail

A glass of spirited nostalgia.

For a taste of nostalgia, The Wild bar manager James Keiser looked to one of his favorite desserts, orange sherbet, and created an orange cream soda syrup (it’s a cinch to make) to mix with pisco, mezcal, lemon, and aquafaba. “I don’t believe cocktails should be taken too seriously, even though I take the craft seriously,” he says. “So I like to use goofy ingredients from time to time such as orange soda.”


  • 1 1/2 oz. pisco
  • 1/2 oz. mezcal
  • 1 oz. orange cream soda syrup
  • 1 oz. fresh lemon juice
  • 3/4 oz. aquafaba (or 1 egg white)
  • Tools:shaker, strainer
  • Glass:coupe


Combine all of the ingredients in a shaker, then dry shake for 1 minute. Add ice and shake for 30 more seconds. Double strain into a coupe.

Orange Cream Syrup: Combine 45 oz. of Sunkist with 45 oz. of sugar and 2 oz. of vanilla extract in a saucepan over medium-high heat. Bring to almost boil, stir regularly, let simmer on low heat for 10-15 minutes. Take off heat and let cool. Store in the refrigerator for up to a month.

Note: If you don’t have aquafaba, an egg white will work just fine.

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