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Foreign Exchange: A Pisco Cocktail

Blyth & Burrows' Foreign Exchange pisco carrot cocktail

Savory, floral, and fizzy.

A salad dressing so delicious that it inspired a cocktail? That’s the story behind this pisco cocktail flavored with a miso carrot cordial. While Blyth & Burrows co-creative director Caleb Landry had dinner at his parents’ house, his father served up a miso carrot dressing with the salad. “I just found that the salty, savory, yet delicately floral profile of the miso paired so nicely with the fresh, semi-sweet carrot and I was hooked,” he says. He worked with co-creative director Adam Sousa to create this fizzy, light cocktail where the savory miso complements the pisco with carrot adding that earthy sweetness.


  • 2 oz. pisco (B&B uses Capurro)
  • 1 oz. fresh lemon juice
  • 2 oz. miso carrot cordial
  • 1 oz. soda water
  • ______________________
  • Miso Carrot Cordial
  • 250g sugar
  • 250g carrot juice
  • 50g white miso
  • 60ml grains of paradise tincture
  • ______________________
  • Grains of Paradise Tincture
  • 11 1/4g grains of paradise
  • 375ml everclear
  • Tools:shaker, strainer, fine mesh strainer
  • Glass:Collins
  • Garnish:fresh parsley and dehydrated lemon wheel


Add the first 3 ingredients to a shaker. Shake with ice, then double strain into a an ice-filled glass. Add soda water and garnish.

Miso Carrot CordialIn a blender, combine the sugar, carrot juice (store-bought is fine), and white miso paste. Blend until the sugar is dissolved. Fortify the syrup with the grains of paradise tincture. The cordial will keep for a week and a half in the refrigerator.

Grains of Paradise TinctureGrind up the grains of paradise and add to the everclear, allowing it to sit for a day. Then filter out the grains by pouring the liquid through a coffee filter and into a bottle. This will keep indefinitely.

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