#pisco

Pisco, Plum & Sage !

Ingredients:

¾ oz honey syrup

3 sage leaves

½ yellow plum

1 ½ oz pisco

½ oz lemon juice

small pinch salt

1 dash Mister Bitters Honeyed Apricot & Smoked Hickory bitters optional

1 oz dry sparkling wine

1 sage leaf for garnish

HONEY SYRUP:

4 oz honey

4 oz boiling water

Instructions:

Add three sage leaves to the bottom of your shaker. Top with honey syrup and lightly muddle the sage, thereby releasing its oil into the mixture.

Next, cut the half plum into two quarters and add them to your shaker with sage-honey syrup. Muddle the fruit thoroughly, extracting as much juice as possible.

Add pisco, lemon juice, salt, and bitters to shaker. Fill with ice and shake vigorously for 20 seconds. fill your shaker.

Pour sparkling wine into a chilled coupe glass. Double strain (to remove those bits of fruit and herbcontents of shaker into a coupe glass overtop the sparkling wine. Garnish with a single sage leaf.

HONEY SYRUP:

Combine boiling water and honey in a heatproof jar. Stir or put the lid on and shake vigorously until honey is dissolved in water. Honey syrup will keep for up to 2 weeks in an airtight container in the fridge.

Recipe Notes:

Courtesy: Taste & Tipple (Recipe adapted from: Todd. “Golden Plum & Sage Cocktail.” Honestly Yum).

Beach area in Pisco, Peru

The Pisco Family

My short story Tomb of Sarah Ellen will be featured in this year's Vampires of Color Zine. I have been invited in previous years to write about the feared and worshipped vampire that haunts the Peruvian south, but only recently came to define what my personal take on it would be (spoiler: it's queer).

Preorder here on September 19th

Yo adentro de ti y tu encima de mi?

¡Viva Peru!