Pisco Sour

Ingredients:
50ml Encanto Pisco
1 Egg white
(or substitute egg white for 25ml chickpea juice)
20ml Lemon Juice
15ml Simple syrup

Method:
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass.
Garnish with bitters.

Seville glow

30ml Encanto Pisco
15 ml Red wine
1 bar spoon Honey (runny)
10ml Ginger syrup
20ml Lemon juice

Method:

Place all ingredients into a shaker with ice, shake and double strain into a coupette or martini glass. Garnish with an orange or lemon slice!

Pisco Punch

Ingredients:
50ml Encanto Pisco
25ml Pineapple Cordial
20ml  Fresh Lime Juice
15ml Lillet Rouge
Dash of Angostura bitters

Method:
Add all ingredients to a cocktail shaker with cubed ice, shake thoroughly for 30 - 45 seconds, double-strain into an ice filled glass, & garnish with an orange peel.

Pistachio sour

50ml Encanto Pisco
20ml Pistachio cream
20ml Lemon juice

Method:
Vigorously shake and strain contents in a cocktail shaker with ice cubes, then pour into glass.
Garnish with bitters.

Tropical Sour

Ingredients:
50ml Encanto Pisco
1 cup mango chunks or mango juice
15ml Fresh lime juice.
1 egg white or 25ml Chickpea juice
15ml simple syrup

Method:
Place the pisco, simple syrup, mango chunks or juice, lime juice & egg white (or chickpea juice) in a blender. Mix until they are smooth. Serve in old-fashioned glass or tumbler.

Egg nogg

45ml Encanto Pisco
20ml Coconut cream
30ml Coconut milk
Nutmeg
Cinnamon

Method:
place all ingredients into a shaker with ice, shake and double strain into a coupette or martini glass. Garnish with a cinnamon stick!