There are all kinds of ways to enjoy the South American brandy, pisco, but we especially love the spirit when it’s mixed with a healthy balance of sweet and tart. For his nod to the Pisco Sour, bartender Sean Giordano of Chicago’s Fulton Market Kitchen harnessed the sweetness of spring peas. “We are trying to capture the essence of spring in a very floral, aromatic cocktail that has just a touch of savory quality at the finish,” Giordano says. “It's perfect as an aperitif or sipped alongside an early course such as salad, cheese or grilled seafood." Even though it’s made with spring peas, this delightful drink is perfect for imbibing any time of year.
Peas and Cues
.25 oz Ginger Syrup
2 oz Spring Pea-Infused Kappa Pisco
1 oz Lemon Juice
.75 oz Simple Syrup
Parsley and pea tendrils, for garnish
- Add all ingredients save for the garnishes to a cocktail shaker with ice.
- Shake and strain into a Collins glass filled with fresh ice.
- Garnish with parsley and pea tendrils.
Spring Pea-Infused Kappa Pisco
1 Cup peas
- Add the peas and pisco to a blender. Pulse until smooth.
- Strain the mixture through a cheesecloth-lined chinois.
1 Cup White Sugar
1 Cup Water
1 Cup Ginger
1 Bay Leaf
0.5 tbsp Black Pepper
- Add all ingredients to a saucepan and bring to a simmer. Once the sugar has dissolved, remove from the heat.
- Cool and refrigerate overnight. Strain with a fine sieve the next day.
- Makes approx. 2 cups of syrup.
1 Cup White sugar
1 Cup Water
- Combine the water and sugar in a saucepan and bring to a boil.
- Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat.
- Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month.