Pisco Bell Ringer
Ingredients
- 1⁄6 oz Luxardo Apricot Albicocca Liqueur
- 2 oz BarSol Mosto Verde Italia Pisco
- 1⁄2 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
- 1 dash Orange Bitters by Angostura
- 2 dash Peychaud's Aromatic Bitters
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- No garnish to prepare.
Method:
- RINSE chilled glass with apricot brandy (swirl liqueur around inside of glass to coat and then shake out excess).
- SHAKE other ingredients with ice.
- FINE STRAIN into apricot-rinsed glass.
Garnish:
- Serve naked, without garnish.
Nutrition:
One serving of Pisco Bell Ringer contains 131 calories
History:
Yet again I must thank drinks historian David Wondrich for unearthing this drink and its history. It was created by a bartender named Jim Maloney and first appeared in his 1903 book How to Mix Drinks. Maloney patented the name 'Bell-Ringers' as referring to cocktails served in glasses rinsed with apricot brandy.
Review:
Go easy on the bitters and this will be a delicate, aromatic pisco cocktail.
