For a while now, we’ve been hoping to make a cocktail featuring Peruvian Pisco. Not many people in the U.S. know about this brandy made from grapes grown in the Pisco region of Peru. That’s all about to change. It’s now available in most large stores and it’s really delicious. Pisco is perfect for sours (the Pisco Sour is the Peruvian national cocktail) and sangrias. We’re making one of the latter ones this weekend, and it turned out to be amazing and simple. Here’s the recipe…
Makes one pitcher
- 8 oz of Pisco (make sure the Pisco is Peruvian!)
- 1 bottle of sparkling wine (we used Spanish cava)
- 3 cans of Diet Sprite
- Frozen pineapples
- Raspberries and mangoes (optional)
Start by soaking all of the fruit in the Pisco for at least 1 hour. To make the sangria, mix the Pisco fruit mix with the sparkling wine in a large pitcher and add the soda cans. Stir well and serve. Pisco is quickly becoming a favorite in our household…hope you try too! Salud!