Control C Pisco Recipes

1931

Ingredients

1.5 oz Pisco Control C
½ oz mezcal
¾ oz orgeat
¾ oz fresh lime juice
2 dashes of Mole Bitters
1 dash of Angostura Bitters

Preparation

Combine ingredients in mixing glass, shake, then double strain into chilled coupe. No garnish.
  
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Basilico

Ingredients

3-4 basil leaves
1.5 oz Pisco Control C
½ oz Combier Pêche de vigne
¾ oz fresh lime juice
½ oz simple syrup
1 egg white

Preparation

Combine ingredients, shake without ice to incorporate. Add ice, shake again, then fine strain into chilled coupe. Garnish with smacked basil leaf.
  
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Calchaqui Cocktail

Ingredients

2.0 oz Pisco Control C
1.0 oz plus wine syrup
¾ oz freshlemon juice
5 chunks red bell pepper
1 pinch of fresh mint

Preparation

Muddle the red pepper and mint, then add all remaining ingredients in mixing tin. Shake with ice then strain into chilled coupe. No garnish.
  
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Calypso

Ingredients

Muddle 1-2 strawberries
1 oz Pisco Control C
½ oz fresh lime juice
¼ oz simple syrup
Dash Peychaud's bitters

Preparation

Add ice then fine strain into chilled coupe. Top with dry sparkling wine. Garnish with lemon peel.
  
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Chilean Last Word

Ingredients

¾ oz Pisco Control C
¾ oz Yellow Chartreuse
¾ oz Luxardo Maraschino Liqueur
¾ oz fresh lemon juice

Preparation

Combine ingredients in mixing tin, shake with ice then strain into chilled coupe. Garnish with 1 filthy black cherry.
  
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El Beso Chileno

Ingredients

2.0 oz Pisco Control C
¾ oz Combier Pamplemousse
¾ oz fresh grapefruit juice>
¼ oz fresh lime juice
¼ oz simple syrup
1 egg white (pasteurized)>

Preparation

In a shaker add all ingredients. Shake with one grapefruit zest for added spice and double strain into chilled cocktail coupe. Garnish with multicolor pansy and cracked black pepper.
  
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El Centro

Ingredients

1.5 oz Pisco Control C
¾ oz dry vermouth
¼ oz Yellow Chartreuse

Preparation

Add dash of Regan��_�s orange bitters and ice then stir. Strain into chilled cocktail glass. Garnish with lemon twist.
  
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Hemingway C

Ingredients

2.0 oz Pisco Control C
2.0 oz fresh pink grapefruit juice
½ oz fresh lime juice
¼ oz Combier Liqueur d'Orange
¼ oz agave nectar
5 drops Decanter Bitters
Bar spoon of Maraschino Liqueur
5-10 drops of absinthe

Preparation

Combine ingredients in mixing glass. Shake and strain into a chilled rocks glass over fresh ice. Garnish with sage, pink peppercorn and pink grapefruit.
  
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Ma Peche

Ingredients

2 oz Pisco Control C
¾ oz Combier Peche de vigne
1 oz lemon juice
¼ oz simple syrup
1 egg white

Preparation

Combine ingredients in mixing glass, shake without ice to incorporate. Then add ice, shake well then fine strain over fresh ice into chilled Collins glass. Garnish with lemon wheel.
  
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Ma Serena

Ingredients

2.0 oz Pisco Control C>
1.5 oz passion fruit puree
1.0 oz fresh lime juice
1.0 oz honey
4 drops liquefied habanero
1 egg white
Cranberry ice cubes

Preparation

Dry shake egg white, then combine with remaining ingredients in mixing glass. Shake again and strain onto fresh ice in rocks glass. Garnish with Hibiscus leaves.
  
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Old English

Ingredients

Muddle 4-5 pieces cucumber
2 oz Pisco Control C
1 oz fresh lime juice
¾ oz simple syrup

Preparation

Shake with ice then fine strain over fresh ice into chilled Collins glass and top with ginger beer. Garnish with cucumber wheel.
  
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Patagonia

Ingredients

1.5 oz Pisco Control C
1 oz Lillet Blanc
Small bar spoon honey syrup

Preparation

Combine ingredients in mixing glass, stir, then strain into chilled coupe. Garnish with grapefruit peel.
  
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Pisco Control C Punch

Ingredients

½ oz Pisco Control C infused with vanilla
2.0 oz dry vermouth
½ oz fresh lemon juice
½ oz ginger syrup

Preparation

In a shaker add all ingredients. Shake well and pour into collins glass on fresh rocks. Garnish with pineapple leaf.
  
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Pisco Punch

Ingredients

2 oz Pisco Control C
1 oz pineapple juice
½ oz fresh lime juice
½ oz simple syrup
Dash Angostura bitters

Preparation

Shake, strain over fresh ice into a Collins glass. Garnish with mint sprig and grated nutmeg.
  
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Pisco Sour

Ingredients

1.5 oz Pisco Control C
¾ oz fresh lime juice
1 oz simple syrup
1 egg white

Preparation

Combine ingredients, shake without ice to incorporate. Then add ice, shake well then fine strain over fresh ice into a chilled champagne glass. Garnish with a few dashes of Angostura bitters.
  
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Piscola

Ingredients

2 oz Pisco Control C

Preparation

Add ice, then top with cola and stir to incorporate. Garnish with lime wheel.
  
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Pisquito

Ingredients

Muddle 1 hefty pinch mint into
¾ oz simple syrup
Add ¾ oz fresh lime juice
1.5 oz Pisco Control C

Preparation

Add ice then shake. Fine strain over crushed ice into chilled Collins glass and top with soda. Garnish with mint sprig.
  
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Ru-bee

Ingredients

1.5 oz Pisco Control C
¾ oz fresh grapefruit juice
¼ oz fresh lime juice
¼ oz honey syrup

Preparation

Combine, shake with ice then strain into chilled coupe. Garnish with lemon peel.
  
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Star Gazer

Ingredients

1.5 oz Pisco Control C
¾ oz Combier Liqueur d’Orange
0.5 Campari
½ oz fresh lemon juice

Preparation

Combine ingredients in mixing glass, shake with ice then strain into chilled coupe. Garnish with lemon peel.
  
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Summer Love

Ingredients

2 oz Pisco Control C
½ oz mango juice
½ oz simple syrup
¼ oz fresh grapefruit juice
¼ oz dried cranberries, for garnish
3-5 blueberries, for garnish

Preparation

In a mixing tin, combier Pisco Control C, grapefruit juice, mango juice and simple syrup, and stir for 15 seconds. Pour contents into a glass tumbler filled with ice. Add the dried cranberries and blueberries for garnish.
  
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White Sangria 1

Ingredients

1 orange slice
1 lime slice
Add grapes, melon, and sprigs of mint
¾ cup Pisco Control C
¼ cup Combier Pamplemousse
½ cup fresh lime juice
½ cup simple syrup
3 cups pinot gris

Preparation

Cover and let rest in refrigerator. Serve 4 oz mix in wine glass with fresh ice. Top with soda water. Garnish with sangria fruit.
  
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White Sangria 2

Ingredients

¾ cup Pisco Control C
¾ cup Combier Pêche de vigne
1 whole pineapple cut and quartered
2 apples cut into slices
½ cup fresh lime juice
½ cup agave nectar
3 cups pinot gris

Preparation

In mixing glass muddle: 2 pieces orange and healthy pinch of mint. Add 4 oz of sangria mix then shake with ice and roll into wine glass.
  
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