Pichuncho Cocktail

A 16th century yellowish to colorless brandy produced in Chile by distilling fermented grape juice into a high-proof spirit, much like an Eau de vie. Chilean pisco differs from Peruvian pisco in that the pisco can be aged in wooden barrels (not just steel vats) and the ABV can vary between 30-45% or more, they are also not required to distil to final proof. These factors make Peruvian pisco more similar to Cognac that Chilean pisco.

Also known as Vermouth di Torino, Italian vermouth, rosso and red vermouth; these vermouth have been sweetened with cane sugar or caramelized sugar, usually giving the vermouth 10-15% sugar and a slightly reddish brown color.

A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.

An orange colored citrus fruit. Many types of orange make an appearance in cocktails. The peel and juice are equally valuable to diverse cocktails.