This souped up, modern take on the classic Screwdriver is made with pisco in place of vodka. Made in both Peru and Chile, pisco is an unaged grape brandy that is vibrant, fruity and dry—all at once. It is much more interesting than vodka (by definition) and takes the classic brunch drink from beginner beverage to craft cocktail. If you’re new to buying piscos, try Macchu Pisco, a widely available, floral pisco made from 100-percent Quebranta grapes, or Campo de Encanto Grand and Noble Pisco, which was designed specifically to be used in cocktails. It should go without saying, but fresh squeezed orange juice is far superior to anything from concentrate. So, if you can, be sure to juice your own oranges or buy quality juice from the store. It will make your cocktail taste even tangier and more vivacious. Note: While you don’t have to add the measure of Pierre Ferrand Dry Curaçao, the Cognac-based orange liqueur does add a delicious, orangey blast of flavor. Which is necessary to make the drink pop when your oranges aren’t the freshest or at their liveliest.
- Pour the pisco and dry curaçao into a shaker tin.
- Add ice and shake.
- Using a Hawthorne strainer, strain into a highball glass. Fill with cubed ice and garnish with an orange slice.
Essentially an Apple Brandy Sour, this tart cocktail first appeared in Hugo Ensslin’s Recipes for Mixed Drinks in 1916. But it didn’t gain widespread popularity until the 1920s when Los Angeles’s iconic (and now, sadly, defunct) Brown Derby restaurant featured it on the menu. The drink is an invigorating mix of applejack (o...