Passport to Chile (Grapefruit Pisco Cocktail)

Maggie Hoffman admits that her recipe, “Passport to Chile (Grapefruit Pisco Cocktail) recipe,” was taken from Matt Friedlander of New York’s Sweetwater Social. The grapefruit cocktail could be served from a punch bowl with ice blocks or refrigerated and served with ice in glasses. The ingredients for the cocktail are pisco, honey syrup, fresh grapefruit juice, fresh lime juice, Cholula sauce and flaky salt used as a garnish. The fresh grapefruit juice could be squeezed using a juicer. To prepare it, all the ingredients are mixed together in a pitcher and then refrigerated for up to 2 hours. After that, it could be ready to serve. She highlights that this is a super-flexible recipe and could pair well with vodka.

Key Takeaways:

  • This beverage is good to serve with guests, so prepare it when you have people over
  • This beverage is best served cold, so prepare ice for the occasion
  • This beverage will appeal to those who like exotic tastes due to the ingredients and its name

“You can serve this easy-drinking grapefruit cocktail, from Matt Friedlander of New York’s Sweetwater Social, in a punch bowl with a big ice block. But I like to prep the mix in advance, stash it in the fridge in a pitcher, then pour it into ice-filled glasses.”

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