Pisco Cocktail Recipe: The Peruvian Collins
By: Sheri Wetherell
Published: April 13, 2013

The Peruvian liquor pisco is perhaps one of the world's most natural spirits, made by distilling pure grape juice without aging, dilution, additives or flavoring. Essentially, it is fermented wine.
	To achieve the strict standards set by CONAPISCO (the National Commission of Pisco), production may only occur in Peru and in one of the five Controlled Denomination of Origin designated regions. Only eight kinds of Spanish origin grapes may be used, and once they are harvested by hand, they are crushed and used only once. Only natural airborne yeast may be used for the fermentation process with no added sugars. The pisco must then be distilled once in a copper alembic pot still, and allowed to rest for a minimum of three months in a neutral container. The result is a clear high-quality spirit with light fruity notes.
	If you're a fan of pisco, you'll love this refreshing twist on the classic Collins. It's the perfect warm weather drink!
 Peruvian Collins
	2 ounces BarSol Pisco
	1/2 ounce Briotte Creme de Peche
	1 ounce lemon juice
	Soda water
	Serve over ice in a tall glass topped with soda water. Garnish with a lemon twist and a high quality maraschino cherry.

Comments:
Digo Loret de Mola
April 15, 2013

Great article well written and your cocktail was simply delicious!!!
Well done!!
Regards,
Diego