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Pisco-Grapefruit Brunch Pitcher Recipe





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If you watch TV or read magazines, you get a pretty steady barrage of booze advertising pushing beers, vodkas, tequilas, whiskeys, and gins. It's enough to distract you from your other options—and to make you forget that you can occasionally pick none of the above.

 

20150224-piscograpefruitcocktail-overhead-elana-lepkowski.jpg

 

Pisco is one of those other options, one that's easy to forget since it's not a big player here in the US, despite being the object of great national pride in Peru and Chile. But it's a spirit worth coming back to: it's really good-tasting stuff, with a history that goes back hundreds of years.

Spanish colonists found that Peru and Chile were good places to grow wine grapes, and soon locals began distilling pisco—a type of brandy—from the wines they made. When you taste the spirit, you'll notice that the flavors vary depending on the types of grapes in the blend, and maybe even where they were farmed, just like you would with wine.

 

20150224-piscograpefruitcocktail-grapefruits-elana-lepkowski.jpg

 

Pisco is especially delicious in a light cocktail like this easy brunch drink inspired by the extra-flavorful grapefruits that are at their peak this time of year. To double up on grapefruit flavor, you'll use both the juice and the zest, steeped in an easy simple syrup. I use a Peruvian pisco, Encanto, which is made from blend of several grape varieties, and has a herbaceous quality that's perfect for pairing with the tangy citrus and a little thyme.

No one wants to be running around with cocktail shakers when you have friends over for brunch, so I worked out a method that eases last-minute stress. You'll batch the drink ahead of time and keep it sealed in a carafe or swing-top bottle until ready to serve. A little lime juice perks up the flavor and the fresh herbs offer a hint of savory flavor that flatters your hearty brunch spread.

Ingredients

  • For the Grapefruit Syrup:
  • Zest from one medium grapefruit (see note)
  • 1 cup freshly squeezed grapefruit juice from 2 to 3 grapefruits (see note above)
  • 1 cup granulated sugar
  • For the Bottled Cocktails:
  • 3 sprigs fresh thyme
  • 1/2 teaspoon kosher salt
  • 3 ounces freshly squeezed lime juice from 3 limes
  • 9 ounces pisco, such as Encanto
  • 4 1/2 ounces Grapefruit Syrup
  • 6 sprigs fresh thyme for garnish

Directions

  1. 1.

    For the Grapefruit Syrup: Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.

  2. 2.

    For the Bottled Cocktails: In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.

  3. 3.

    For each cocktail, add one large ice cube to a double rocks glass. Pour in 2 3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.


    Souce : http://www.seriouseats.com/recipes/2015/03/pisco-grapefruit-brunch-drink-cocktail-recipe.html

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  • No. 8, Thong Nhat Boulevard, Song Than 2 Industrial Park, Di An Ward, Di An District, Binh Duong Province, Vietnam.
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