I know it feels like summer has forsaken us right now, but maybe if we try hard enough – and drink hard enough – we can coax the sun out for another day/week/month. The third in our summer cocktail series from Sasha is super simple, and hits the spot on a warm afternoon in the sun. I love mint in cocktails (ever since I started making my Bourbon Mint Lemonade earlier this summer) and this Pisco Mint Smash looks simple enough for me to add to my rotation.
Let’s hope the warm weather holds up long enough for us to sample this beauty a whole bunch.
Pisco comes from Chile and Peru, made from grapes that are fermented and distilled into a brandy like liquor. Aba Pisco is made from Muscat grapes, which gives it a distinct muscaty note and flavour.
I am a big fan of a Pisco Sour, but I am not really into messing with eggs to get fresh egg whites, a key ingredient. I’ll leave frothy egg white drinks to when I am perched at a bar, let the professionals mix me up a delicious Pisco Sour.
At home, I like a simpler drink that doesn’t require trying to figure out what to do with the left over yokes, while still incorporating the freshness of a Pisco Sour. I have come up with a minty, lime drink, that has the sweet-sourness of the tradition drink mixed with some fresh mint. It is also good use of the mint that is in my garden.
Pisco Mint Smash
~4-5 mint leaves, plus extra for garnish
~ 2 oz Aba Pisco
~ juice from 1 fresh squeezed lime
~ 1 to 2 teaspoons sugar, adjust to taste
In shaker muddle mint leaves and sugar until has been well broken up.
Add lime juice and pisco, stir to dissolve sugar (taste for sweet-sour balance, adjust if necessary).
Add ice to shaker, shake vigorously, strain through basket strainer to remove excess mint.
Serve straight up in cocktail glass, with mint garnish.