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Pisco Cocktail with Lemon Verbena

2 oz Peruvian Pisco

2 oz Vin d’Orange

1 oz lemon juice (Meyer lemon if you can get it)

1 oz lemon verbena syrup*

Lemon verbena leaves to garnish

Method: Fill a cocktail mixing glass with ice. Pour the ingredients over the ice and stir until well chilled. Strain into glasses. Add 1 ice cube and a few verbena leaves to each glass.

Glass: Highball

Garnish: Lemon verbena leaves

*Bring 1 cup of organic sugar and 1 cup water to a boil with a handful of lemon verbena leaves. Let the syrup cool and steep for at least an hour. Strain syrup through a fine mesh strainer into a jar. Save extra in the fridge for your next round.

Pisco is so delicious! It’s a grape brandy that comes from Peru and Chile, distilled from the muscatel grape. It’s the national spirit in both countries and both claim to produce the best. This drink is a nod to the Peruvian Pisco sour dressed up a bit by adding simple syrup that’s been infused with the highly aromatic leaves of the lemon verbena plant. If you can’t find verbena, explore with other herbs or simply use plain syrup.