Pisco Mule
The South American answer to the Moscow Mule: pisco's floral, grape-forward character meets spicy ginger beer and fresh lime for a long, refreshing cocktail with Andean soul.
- 2 ozpisco
- ¾ ozfresh lime juice
- 4 ozginger beer
- 2 dashangostura bitters
- Lime wheelgarnish
- 1Fill a highball glass or copper mug with cubed ice.
- 2Pour the pisco and fresh lime juice over the ice.
- 3Top slowly with ginger beer, pouring over the back of a bar spoon to keep the carbonation alive.
- 4Add 2 dashes of Angostura bitters.
- 5Garnish with a lime wheel and serve immediately.
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The Pisco Mule applies the classic Moscow Mule formula to pisco, Peru's national spirit, swapping vodka for this grape-distilled brandy. The idea has deep roots in Peruvian drinking culture: the chilcano, a long drink of pisco with ginger ale and lime, has been served in Peru for generations and is often called the Peruvian Moscow Mule. Modern versions favor the bolder spice of ginger beer over ginger ale. Sunset Magazine featured a version called the Cuzco Mule, while the Ritz-Carlton in Laguna Niguel served their own recipe alongside house-made ceviche, cementing the drink's presence on upscale menus outside Peru.
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