Originally, I had thoughts about doing a post on Pisco Punch for this Mixology Monday. Pisco is an unusual sort of brandy and I find it fascinating to work with, as it reminds me more of mescal than cognac. I’ve been wanting to try the Punch for ages but punches are generally more trouble than I have the energy for when I’m in the mood for a drink (read: after work), and after reading the section on Pisco Punch in Imbibe! I’m doubly glad I didn’t. As always, David Wondrich’s notes are illuminating and helpful, which means that the primrose path I was going to tramp down would likely have resulted in something considerably less enjoyable. As such, I’ll be saving that post (and his recipe) for another day.

Instead, we have here a drink that is a take on your basic sour: lemon juice, sugar, water and spirit. The traditional Pisco Sour also incorporates egg white for a little pizzazz, but the Canario is a bare-bones reworking that amps up the sweetness to counteract the rougher edges of pisco—it’s earthier and drier in profile than a traditional amber-hued brandy. This recipe came from the pages of Trader Vic’s Bartender’s Guide, Revised, for which he credits a Mr. Lima. I’m not sure if that’s a joke I just don’t get, but I used Peruvian pisco just the same.

4 teaspoons agave nectar*
1 teaspoon lemon juice
1 oz orange juice
1 oz pisco

Stir sugar with juices in a bar glass until dissolved. Add ice cubes and pisco and stir; strain into a chilled cocktail glass.

*The original recipe calls for bar sugar, but I’m trying to keep my consumption of refined sugars to a minimum.

While simple and straightforward, I liked this very much; the boyfriend felt it was too sweet (but we’re also talking about a man who eats one cookie and starts complaining that his pancreas is shutting down). Because of its more savory flavor characteristics, most of the recipes I’ve found for pisco use sweeteners sparingly in favor of similar components. Here the lions share of the citrus came from the orange, maintaining the acidity while adding sweetness, and the pisco handled the sweet edge very well. It was a refreshing little drink and I enjoyed it immensely while making dinner.