You guys! Seriously, you’re some of the kindest people around. All of your words of encouragement for my book tour have been uber-sweet. I’m riddled with nervous excitement as today is the first event of my 100 day tour, but before I write one more word I wanted to take this chance to thank you.
I wanted to give a toast to all of you friends who have been reading this site for the last few years. You guys have been there as I’ve been working on my upcoming book, Keys To The Kitchen, and have read this site with dedication. So, I wanted to toast you. And for the occasion I came up with this drink I’m calling Harvest Pisco Smash.
This drink is perfect for that time of year when some places — like, say, South Florida — are still hot but the fall produce is starting to come into the market just the same. Because it’s refreshing and light but has the flavor of grapes and sage that scream, “Hello, Fall!”
Nothing more than some smashed grapes with Pisco, a dash of floral St Germain liqueur, and some musky sage, it’s refreshing but bracing all at once. It’s the kind of drink that looks and tastes innocent but is quality enough to draw in cocktail lovers too.
So, shake one up, get your glass in the air, and give yourself a “cheers” for being some of the best blog friends a girl could ask for.
Harvest Pisco Smash Cocktail Recipe
- Makes: 1 drink
- Total Time: Under 5 minutes
- Hands-On Time: Under 5 minutes
- 10 red grapes, halved, plus more for garnish
- 2 ounces Pisco, such as Encanto de Campo
- 1 ounce St. Germain
- 1/2 ounce freshly squeezed lime juice
- Chilled club soda
- 1 sage leaf
In a cocktail shaker, gently muddle the grapes until they are split and smashed.
Add the Pisco, St Germain, and lime juice to the shaker and add enough ice to fill it halfway. Close the shaker and shake vigorously until thoroughly chilled, about 15 to 20 seconds.
Strain the cocktail into a collins glass filled halfway with fresh ice then top with a splash of soda. Just over the top of the glass, smack a sage leaf between your hands then place on the top. Serve.