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This recipe infuses the drink with the warmest flavours of the tropics, combining the purity of the pisco with Caribbean fruits such as grapefruit, a sweet fruit with a slightly acidic edge, which is mastered by the intensity of the distilled grapes.
This Peruvian drink, which is mixed with flavours from far-flung Polynesia and the East Indies, reveals that Pisco is more than a Peruvian spirit, it's a universal brandy.
- 4 peppermint leaves
- 1 oz Pisco Puro
- 2 oz Aperol (Barbieri)
- 3 oz of grapefruit juice
Rub the peppermint leaves in a high ball glass. Then place all the ingredients into it, stirring with a bar spoon. Once it is ready, serve it with a stirrer.