Cocktail Recipe: Pisco Limon Baya Fizz

By Darren Ressler

Jason Littrell, mixologist at JBird and Death & Co., has created Pisco Limon Baya Fizz, an exclusive cocktail using Chilean pisco and Perrier. “It’s very important to select just the right components for a great cocktail,” says Litrell. “Using a meticulously crafted Chilean Pisco perfectly complimented the subtle nuances of a naturally minerally sparkling water from France.”

Want to make a Pisco Limon Baya Fizz yourself?? Just follow Littrell’s step-by-step directions below.

• Shake all ingredients (except for Perrier) quickly in a shaker tin and strain over ice into a collins glass. Top with Perrier. Garnish with raspberries and mint.

• Cinnamon syrup: Heat one cut of water in a saucepan, add an equal part of granulated sugar until dissolved. Place two broken sticks of cinnamon and let rest at room temperature overnight.

• Raspberry syrup: Gently “fry” 8-10 raspberries in a splash of white vinegar. Add one cup of water in the same saucepan, add an equal part of granulated sugar until dissolved. Let sit covered overnight and fine strain out all the solids.

Tags: