Hakkasan capitalizes on the diversity of Peruvian cuisine, which is sweeping through fine-dining and casual eateries alike, with a punch made with pisco, a grape brandy from South America that hit American shores during the California Gold Rush. Fresh herbs, pineapple juice and hibiscus add contemporary flair to the traditional drinks made with this spirit.
1/2 oz. hibiscus syrup
2 oz. pisco
3/4 oz. rose wine
3/4 oz. pineapple juice
1/2 oz. lime juice
Fresh herbs (basil, mint or cilantro), for garnish
- Fill tall glass with crushed ice; pour in hibiscus syrup.
- Measure the pisco and juices into a cocktail shaker with ice. Shake until well mixed.
- Strained the mixture into a tall glass. Garnish with fresh herbs.