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Lima's Pisco Alejandro.
Lima’s pisco Alejandro. Photograph: Rob Lawson./The Guardian. Drink styling: Seb Davis.
Lima’s pisco Alejandro. Photograph: Rob Lawson./The Guardian. Drink styling: Seb Davis.

Cocktail of the week: Lima’s pisco Alejandro – recipe

A cinnamon- and nutmeg-spiced chocolatey pisco that’s made in the spirit of the classic brandy alexander

The 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, or 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.

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