A cinnamon- and nutmeg-spiced chocolatey pisco that’s made in the spirit of the classic brandy alexander
he inspiration for this drink comes from the classic brandy alexander – it’s warming, spicy and makes you feel really good. You’ll need to make the pisco infusion ahead of time – you could also use it to make a Peruvian-style espresso martini featuring spiced pisco, espresso and sugar; or pour a shot into coffee, or over affogato; or serve on its own, over ice, with some good company.
Pisco Alejandro
For the winter-spiced pisco
700ml bottle pisco (a Peruvian one, ideally)
3 cloves
2 cinnamon sticks
1 tsp grated nutmeg
For the drink
50ml winter-spiced pisco (see above and method)
50ml coconut milk
10ml algarrobina (carob) syrup, or a chocolate-infused syrup such as Sweet Freedom’s Choc Shot
10ml cinnamon syrup
Cinnamon sugar, to rim the glass (optional)
Grated nutmeg, to garnish
Grated chocolate, to garnish
First, infuse the pisco. Pour the pisco into a clean mason jar (or similar), add all the spices, seal and leave to infuse for at least four days, and ideally a week – the longer, the better. (Alternatively, a faster method is to blitz the pisco and spices in a blender, then leave to sit for about eight hours.) Fine-strain through cheesecloth or similar, then decant into a clean bottle or jar. The infusion will now keep for months.
To make the drink, measure all the liquids into a shaker filled with ice, shake hard, then double strain into a coupette (if you like, dip the top of the glass in lemon juice and rim it with cinnamon sugar first). Grate a little extra nutmeg and some dark chocolate on top, and serve.
Source: The Guardian
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