Pisco Chile has teamed up with exceptional mixologists across the country to create the perfect cocktails for Chilean Independence Day, which is September 18th—the day in 1810 when the road to independence from Spain began.
Chilean Pisco is a distilled spirit made from grapes grown under the clearest skies in the world and irrigated by the snow-capped Andes. The result is clean, expressive and versatile, allowing it to be enjoyed in an unlimited number of ways.
Like their pisco, Chileans take their independence day quite seriously. The weeks leading up to “fiestas patrias,” or “national parties,” is a constant celebration, with dancing, drinking and music—a celebration as much about national pride as it is about family, friends, food, music and revelry.
With these Chilean celebrations and traditions in mind, Andrew Seymour of Viktor & Spoils, Josh Perez of Booker & Dax and Jason Littrell of Jbird and Death & Co. created libations meant to capture the spirit of Chilean Independence as well as excite the senses and provide a welcome relief from the September blues. Each mixologist will be serving his cocktail creation at his corresponding bar in New York City during the month of September.
La Serena Sour
- Josh Perez, Booker & Dax
- 1.5 oz Chilean Pisco
- .75 oz lime juice
- .75 oz orgeat
- 1 egg white
- Topped with .25 oz to .5 oz float of Chilean white wine
Preparation: Shake all ingredients, except for the wine, with ice. Strain into a chilled cocktail glass. Float the Chilean white wine on top (this can be done by pouring the wine slowly over the back of a barspoon).
“The fun thing with this drink is that it can change slightly based on the Pisco, wine, or even orgeat that you use.”
– Josh Perez, Booker & Dax
Andrew Seymour, Vicktor & Spoils
- 1.75 oz Chilean Pisco
- .25 oz Grand Marnier
- .25 oz Green Chartreuse
- .25 oz Amaro CioCiaro
Preparation: Combine all ingredients in a large mixing glass with ice. Stir thoroughly to chill. Strain over a large cube of ice in a rocks glass. Garnish with a wide orange peel.
Pisco y Tamarindo
Jason Littrell, Jbird
- 2 oz Chilean Pisco
- 4 oz Jarritos Tamarindo
- Pinch of salt
- Squeeze of lime
Preparation: Pour Pisco and Jarritos in a highball glass over ice. Add pinch of salt and squeeze of lime. Swirl and garnish with a lime or orange.