Holiday Merriment: Chilean PISCO COCKTAILS

Change up the routine with a new, lighter taste from the pristine lands of Chile. Chilean Pisco is the result of distilling wine and aging for a minimum of 2 months, resulting in a floral-y spirit. For a crowd, make your entertaining simpler by setting out the pretty punch with start fruit, or for consumate home-bartenders, thrill guests with these special libations from NYC mixologists. Brands available in the US: Kappa, Capel, Alto del Carmen and Control C.

The peels of three lemons, each cut into spirals with a vegetable peeler
.75 cup sugar
.75 cup fresh-squeezed, strained lemon juice
1 750-ml bottle Chilean Pisco
1 quart cold water
1 star fruit
Muddle the lemon peels and the sugar together and let sit for at least 90 minutes. Muddle lemon and sugar again and stir in the lemon juice. Add the pisco and the water and stir. Keep refrigerated until ready to serve. Before serving, cut star fruit into ¼ to ½ inch slices. To serve, pour into a one gallon Punch bowl with a large block of ice in it and float star fruit slices.

1.5 oz Chilean Pisco
.75 oz lime juice
.75 oz orgeat
1 egg white
Topped with .25 oz to .5 oz float of Chilean white wine
Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a barspoon).
—The fun thing with this drink is that it can change slightly based on the Pisco, wine, or even orgeat that you use. Josh Perez, Booker & Dax

1.75 oz Chilean Pisco
.25 oz Grand Marnier
.25 oz Green Chartreuse
.25 oz Amaro CioCiaro
Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.
—Andrew Seymour of Vicktor & Spoils

2 oz Chilean Pisco
4 oz Jarritos Tamarindo
Pinch of salt
Squeeze of lime
Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.
—Jason Littrell of Jbird

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