Cocktail culture in Paris is, surprisingly, a couple years behind Calgary (I know!), but during my week here I have still managed to find some amazing drinks. To wit, this twist on a pisco sour, enjoyed at the Park Hyatt Paris.
One of the themes of my trip to Paris has been Cointreau. We’ve visited the Cointreau distillery in Angers, as well as many cocktails bars in Paris that mix up this elegant orange liqueur in cocktails. When I told the Park Hyatt bartender I like sours he suggested a pisco with Cointreau and chai green tea syrup. The game changer though are the mole bitters — they add a subtle heat at first sip that elevates the drink from passive to picante.
Picante Pisco Sour
- 1 oz chai green tea syrup
- 5 grapes
- 1 oz Cointreau
- 2 oz pisco
- 1 egg white
- Loose chai green tea garnish
- 3 drops Bitter End Mexican Mole Bitters garnish
Muddle the syrup with the grapes in the base of a cocktail shaker. Add the Cointreau, pisco and egg white and dry shake to emulsify egg. Add ice then shake again. Strain into a sherry glass and garnish with the loose tea in the middle, surrounded by three dots of mole bitters.
–Recipe courtesy Pierre Massin, Park Hyatt Paris
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