Inca Mist champagne cocktail recipe

Name: Inca Mist champagne cocktail recipe
Cook time: 30 min
Yield: 1
Cuisine: South American
Ingredients: 30ml pisco; 10ml passionfruit syrup*; 6 drops hopped grapefruit bitters**; dry sparkling wine to top; lime peel and edible flowers to garnish

Fred Siggins

October 31, 2016

Great for a crowd: Inca Mist cocktail.Kristoffer Paulsen

easyTime:< 30 minsServes:1

This tropical number draws on the flavours of Peru, with pisco (an un-aged Peruvian brandy) and passionfruit. Hopped grapefruit bitters balances out the sweeter ingredients and makes this a super easy and fun drink to make for loads of people.

Ingredients

30ml pisco
10ml passionfruit syrup*
6 drops hopped grapefruit bitters**
dry sparkling wine to top
lime peel and edible flowers to garnish

Method

Add pisco, passionfruit syrup and bitters to a chilled champagne flute.
Top with sparkling wine, stir and garnish with a twist of lime peel and an edible flower.

* Available from hospitality supply stores, and a great thing to have on hand for tiki drinks, desserts, etc.

** Available from specialty bitters stores such as onlybitters.com.au