Pisco Cocktail: The Laotong - Imbibe Magazine Subscribe + Save

The Laotong: A Pisco Cocktail

Coterie tea-infused pisco cocktail

A bright and refreshing cocktail with earthy, fruity flavors.

Jeremy Buck, owner and drink maker at Coterie in Charleston, was inspired to create this tea-infused pisco cocktail when he first tasted a dish dressed with a strawberry, tomato, and balsamic reduction. “I love the way the earthiness of the tomato combines with the sweetness of the strawberry and the acidity that brings it all together,” he says. While the vinegars brighten up the drink, pisco enhances its fruity and earthy notes. “The chamomile helps to calm and bring the whole cocktail together, while the use of shrub in a tea drink is an unexpectedly bright and refreshing take,” he adds.


  • 1 3/4 oz. chamomile-infused pisco
  • 2 oz. strawberry-tomato shrub
  • 1 oz. club soda
  • _____________________________
  • Strawberry-Tomato Shrub
  • 1/2 cup strawberry juice (from fresh, destemmed berries)
  • 1/2 cup cherry tomato juice (from fresh, destemmed tomatoes)
  • 1 cup fine sugar
  • 1/2 cup sherry vinegar
  • 1/4 cup rice wine vinegar
  • 1/4 cup red wine vinegar
  • Glass:colllins
  • Garnish:flower


Add the chamomile-infused pisco and the shrub to a glass with ice and top with club soda to taste, stirring to combine. Garnish.

Chamomile-Infused PiscoPlace 5g of chamomile or 1 chamomile teabag into the pisco bottle and gently shake. Allow to sit for 1 hour, shaking occasionally. Fine strain then put through a coffee filter to remove all of the chamomile.

Strawberry-Tomato ShrubCombine all of the ingredients in a resealable glass vessel. Will last 6 to 8 weeks in the refrigerator.

TipBuck uses 1 part soda to 2 parts shrub but says this can be adjusted depending on how strong you want the shrub flavor to be.

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