Passport to Chile
This recipe is featured in The One-Bottle Cocktail by Maggie Hoffman
Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
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. Be sure to have an ice bucket on the side so people can add more ice to their glasses when they pour a second round.
I love how pisco highlights the honey and grapefruit flavors here—but you can also make this easy, citrusy drink with vodka or blanco tequila. If you have an electric citrus juicer, you can save some time. Otherwise, you’ll want to put some of your guests to work with a squeezer.
Passport to Chile mix
- 1 (750 ml) bottle pisco
- 11 ounces 2:1 honey syrup (recipe follows)
- 22 ounces fresh grapefruit juice
- 11 ounces fresh lime juice
- ½ teaspoon Cholula or other hot sauce
- 6 grapefruit wheels, sliced in half, and flaky salt (such as Maldon)
2:1 HONEY SYRUP Mix two parts (say, 1 ounce) honey with one part (so, ½ ounce) hot water and stir until dissolved.
Pour pisco, honey syrup, grapefruit juice, lime juice, and hot sauce into a 2 ½- or 3-quart pitcher and stir well to mix. If not serving right away, cover and refrigerate for up to 2 hours.
When ready to serve, stir well and pour into ice-filled rocks glasses. Garnish each glass with a half-moon of grapefruit and a pinch of flaky salt.