Cuzco
Recipe:
- 60ml Barsol Pisco Supremo Mosto Verde
- 22.5ml Aperol
- 22.5ml simple syrup (I'd recommend going with 15ml)
- 15ml fresh lemon juice
- 15ml fresh grapefruit juice
- Kirschwasser aka cherry eaux-de-vie (rinse/aromatize)
Aromatize or rinse your highball glass with the Kirschwasser, shake all the other ingredients on large ice cubes, double-strain into your highball glass over ice. Garnish with a grapefruit twist.
Grapefruit in cocktails is hit & miss with me, Hemingway Daiquiris (with a little twist, like mezcal rinse etc.) are fine, but I often find them not to be quite balanced. This is certainly often due to the different types of grapefruit and their different acidity/flavor. They are often not specified in the recipe, as is the case here.
However, this was a positive experience, perhaps a touch too sweet, if I were you I would try 15 ml of syrup with so much Aperol already. The cherry brandy aroma is really a great icing on the cake, on the nose together with fresh zest and grape notes. In the mouth, it's a lovely fresh combination of grapes, fresh grasses, grapefruit zest, rhubarb, candied orange and a hint of cherry.
Source: Craft Cocktails - Brian van Flandern, p. 96
