At the new Catahoula Hotel, Nathan Dalton, a pisco-obsessed bartender has created a cocktail menu based entirely on the South American brandy. At this year’s Tales of the Cocktail, he introduced the crowd to the Chinguerito, a cocktail traditionally made while stomping grapes for future pisco at harvest parties in Peru. If you’re lucky enough to be attending one, just scoop up some of the grape juice you’re stomping, add pisco and lime, and enjoy. But if not, try Dalton’s muddled-grape version of the recipe below.
• 5 Black grapes
• 2½ oz. Quebranta pisco
• ½ oz. Cinnamon Syrup*
• ½ oz. Lime juice (key lime, if possible)
In a mixing glass, gently muddle the grapes. Add the remaining ingredients and fill with ice. Stir, and strain into a coupe.
• 16 oz. Sugar
• 2 c. Water
• 4 Cinnamon sticks, roughly broken up
Add all the ingredients to a saucepan and bring to a boil, stirring until the sugar dissolves. Remove from the heat and let stand until cool. Strain, and store in the refrigerator.
WATCH JASON BLIND TASTE TEST BOTTOM-SHELF VODKA