Pisco Milk Punch – Barsol Quebranta
As mentioned before in my article on the Bergamot Sour, I neglected Pisco a bit here on the blog. To change that, I am featuring another style of this South American brandy today. Apart from that, I had also the idea to turn the classic Pisco Punch cocktail into a Milk Punch.
The Bodega San Isidro produces the Barsol Quebranta Pisco from 100 % “Quebranta” grapes. Those “non-aromatic” grapes come from the Spanish “Uve Negra” grapes have the most sugar content of the different varieties used for Pisco production. This makes the “Quebranta” grape the most used variety for Pisco in Peru. The distillation takes place on traditional pot-stills from France and no water is added before bottling. The ABV for all the Barsol bottlings is 41,3 %.
Still pretty aromatic
I know the “non-aromatic” and “aromatic” classification might confuse folks that are new to Pisco. However, in the case of the Barsol Quebranta I can relate to it a bit. Of course, you will find a lot of fruit and overripe apples and pears in the taste. However, when comparing the flavour to Piscos made from “aromatic” grapes, it is a bit more withdrawn. Yet, this also means that it is more approachable for Pisco novices and still excellent in cocktails. On top of that, when taking into account the price, it is quite hard to beat the value-for-money of this Pisco.
Pineapple caramel and milk
Well, for a cocktail with the Pisco I wanted to keep the original Pisco Punch recipe. – At least for most parts. However, instead of pineapple gomme syrup I used the pineapple caramel cordial I also used here. This time I used a fresh pineapple and made a purée using a blender. Apart from that, I shook all the ingredients for a regular Pisco Punch for a short while. Next, I strained the drink into a cup with whole milk. After filtration through a coffee filter, I simply built the drink in the Old-Fashioned glass over ice.
3 cl Lime Juice
2,25 cl Caramel Pineapple Cordial
0,75 cl Simple Syrup
4,5 cl Whole Milk
Garnish: Three different Lime Wheels;
Song: Electric Guest – Holiday;
Interestingly enough, the pineapple taste of the original taste is a bit subdued through the milk filtration. Instead, the overripe fruit notes of the Pisco form an alliance with the lactate. Do not get me wrong, the “Pisco Milk Punch” is quite tasty, but it tastes quite different from a freshly made one. Therefore, it is also more suitable for colder days or rainy summer evenings.
*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. The Pisco was provided by Perola GmbH.
