After the Snow Cocktail

Serves
makes 1 cocktail
Time
5 minutes

WILLIAM HEREFORD

Published on July 13, 2016

With a base of pisco, a Chilean spirit distilled from the country's native grapes, the After the Snow, a fresh sour cocktail, can be found at the Awasi Lodge in Patagonia. Laced with celery and grapes, which are muddled and hidden under a drift of crushed ice, the drink has a brisk, vegetal note as fresh and delicate as spring's arrival.

Featured in: The Epic Food and Landscape of Patagonia

Ingredients

6 seedless white grapes
One 2-inch piece of celery, plus one or two celery leaves
2 oz. pisco
1 oz. freshly squeezed lemon juice
1 oz. simple syrup
¹⁄₄ tsp. lime zest

Instructions

Step 1

Reserve 2 grapes and the celery leaves, and muddle the remaining ingredients in a cocktail shaker. Pour over crushed ice, and garnish with the reserved grapes and leaves before serving.

Reserve 2 grapes and the celery leaves, and muddle the remaining ingredients in a cocktail shaker. Pour over crushed ice, and garnish with the reserved grapes and leaves before serving.