Mosquito
A pisco twist on the classic Mojito that trades rum for the floral, grape-derived spirit of the Andes. Fresh mint, lime juice, and a touch of soda make this one of the most refreshing ways to drink pisco.
- 8 wholefresh mint leaves
- ½ ozsimple syrup
- 2 ozpisco
- ¾ ozfresh lime juice
- 2 ozsoda water
- Fresh mint spriggarnish
- 1Place the mint leaves and simple syrup in the bottom of a cocktail shaker and gently muddle to release the mint oils. Do not over-muddle or the mint will turn bitter.
- 2Add the pisco and fresh lime juice to the shaker.
- 3Fill the shaker with ice and shake lightly for 8 seconds.
- 4Fine strain into a rocks glass filled with crushed ice.
- 5Top with soda water and stir gently once.
- 6Garnish with a fresh mint sprig, pressing it between your palms first to release the aroma.
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The Mosquito is a pisco-based riff on the Mojito, documented in Difford's Guide among the most versatile pisco cocktails beyond the sour. By substituting pisco for rum, the drink shifts from the sugarcane-driven sweetness of the Caribbean original to a lighter, more floral profile rooted in the Andean spirit's grape-forward aromatics. The result carries the same refreshing mint-and-lime structure as the Cuban classic while adding the distinctly South American character of pisco. The name is a playful nod to the drink's mosquito-like ability to sneak up on you: light, easy to drink, and with more of a sting than expected.
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