Infused spirits are all the rage in bars and among home cooks (see also: Cherry Brandy! Apricot-Thyme Gin!) But if you’re looking for more creative ways to use your carefully crafted alcohol than the regular ol’ gin and tonic, we’ve got you covered.
Tony Devencenzi, a bartender at San Francisco’s famed speakeasy Bourbon and Branch, is a master of mixing unusual cocktails. He developed a drink using strawberry-infused Pisco in a twist on the classic Pisco Sour, adding a hint of sage for an extra flavor boost.
The result? Summer Pisco perfection. Watch how Devencenzi does it in the video.
Strawberry Sage Pisco Sour
2 oz. strawberry-infused Pisco (recipe below)
3/4 oz. lemon juice
1/2 oz. simple syrup
3 sage leaves, divided
1/2 oz. egg white
Add Pisco, lemon juice, simple syrup and 2 sage leaves to a cocktail shaker and lightly muddle. Add egg whites to shaker. Shake Pisco and egg white mixture to pre-froth, then fill the shaker with ice and shake again, vigorously. Strain the mixture through a double strainer into a chilled glass and garnish with remaining sage leaf. Serves 1.
3 to 4 strawberries, sliced
1 bottle Pisco
Combine strawberry slices and Pisco in a bottle, seal and set aside for 3 to 4 days to infuse. Makes 1 bottle.