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Cocktails

pisco-cocktails2.jpgClassics

Pisco Sour (traditional Peruvian short cocktail)

  • 90 mL PAYET pisco
  • 60 mL fresh lime or lemon juice
  • 30 mL sugar syrup or 2 tbsp sugar
  • ½ egg white
  • Ice
  • Few drops of Angostura bitters to garnish

Blend for 20 seconds (the ice should be completely blended), serve in a small tumbler glass and add a few drops of bitters on top. Serves 2.

(Can also be shaken with ice, strained and served over ice as a long drink), but always add a few drops of bitters on top.


Pisco Chilcano (traditional Peruvian long ‘fresh’ drink)

  • 60 mL PAYET pisco
  • Squeeze of fresh lime juice
  • Few drops of Angostura bitters
  • Dry ginger Ale
  • Ice

Place the ice and other ingredients in a mixed drink glass. Top with dry ginger ale, stir and serve. Serves 1.

 

Signature Cocktails


Back Alley Sally

created by Naren Young - Bayswater Brassiere, Sydney.

“a bitter sweet combination of crushed pineapple & cumquats shaken with PAYET Pisco, aperol & limoncello, sweetened with vanilla sugar & puckered with fresh lemon”


Chilli Chilli Bang Bang

created by Naren Young - Bayswater Brassiere, Sydney.

“a wild combination of PAYET pisco, aperol & raspberry liqueur poured over muddled pineapple & raspberries, then stirred through crushed ice with chilli & vanilla sugars & drops of fresh lemon”


Placebo Effect

created by Naren Young - Bayswater Brassiere, Sydney.

“a crazy mix of freshly crushed cumquats stirred through crushed ice with PAYET pisco, aperol & yellow chartreuse, sweetened with passionfruit sugar & livened with tonic water”