Ingredients

  • 1½ ozpisco
  • 1 ozfresh orange juice
  • ½ ozgrenadine
  • ½ ozcreme de menthe
  • 🍋Orange slice and fresh mint sprig(garnish)

🔧 Tools

jiggerbar spoonhighball glass

Instructions

  1. Fill a highball glass with cubed ice.
  2. Pour the grenadine into the bottom of the glass.
  3. Slowly pour the fresh orange juice over the back of a bar spoon to create a second distinct layer.
  4. In a separate small glass, stir together the pisco and creme de menthe until combined.
  5. Carefully pour the pisco-mint mixture over the back of a bar spoon to float it as the top layer.
  6. Garnish with an orange slice and a sprig of fresh mint. Serve with a straw and instruct guests not to stir, to preserve the three layers.

📜 History

Created in 1984 by Cusco bartender Bernardo Solis Loaiza while working at the Hotel Libertador in Cusco, Peru, this visually striking layered cocktail was conceived as a tribute to the ancient Inca citadel. The three distinct color layers -- red from grenadine, orange from fresh juice, and green from creme de menthe -- represent the colors of the Tahuantinsuyo flag, the banner of the Inca Empire. The drink became a symbol of Peruvian pride and today appears on menus throughout Peru alongside other beloved pisco classics.

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