Share
In this Bon Appétit podcast feed, you can find all our episodes of Dinner SOS, and new episodes of Bake Club each month. Write to us [email protected] or at [email protected]!
…
continue reading
Manage episode 489239506 series 3348415
Content provided by VinePair. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by VinePair or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
Today we’re coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe!
Jopus Grevelink's Carminacha Recipe
- 1 ¼ ounces Chilean Pisco
- ¼ ounce Empirical Cilantro
- ¾ ounce pineapple/apple gum syrup
- ½ ounce fresh lemon juice
- ½ ounce Sudachi juice
- Garnish: Micro Dianthus Flower
Directions
1. Add all ingredients to a cocktail shaker with ice.
2. Shake until well chilled.
3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass.
4. Garnish with micro Dianthus flower.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Tim: https://www.instagram.com/timmckirdy/
- Jopus: https://www.instagram.com/jopuss/
- Nubeluz: https://www.instagram.com/nubeluzbyjose/
Hosted on Acast. See acast.com/privacy for more information.
221 episodes
))
