Santiago Sour

Adapted by
April 2012
Yield: 1 cocktail


1 ½ ounces Chilean pisco (aged for less than one year in American oak barriques)
¾ ounce simple syrup
½ ounce freshly squeezed lemon juice
¼ ounce freshly squeezed orange juice
½ ounce Chilean Cabernet Sauvignon


Combine the pisco, simple syrup, lemon juice, and orange juice in a shaker with ice. Shake well. Strain into a chilled cocktail glass and carefully float the ½ ounce of Chilean Cabernet on top (it’s easier to float the wine if it’s poured from a Sherry glass or something similar rather than from the bottle; simply pour it gently and slowly over the back of a barspoon held just above the drink).