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A Pisco Cocktail !

Ingredients:

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

Garnish: Fresh Parsley and dehydrated Lemon Wheel

Preparation:

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.

Recipe: Caleb Landry and Adam Sousa, Blyth & Burrows, Portland, Maine.

Photo: Anthony DiBiase.

This article was not sponsored or supported by a third-party. A Cocktail Moment is not affiliated with any individuals or companies depicted here.  

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Caleb

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