PISCO ROSSO

Original drink by Diego Loret de Mola and Livio Lauro during one of those "mornings after"!This is my favorite morning cocktail as an alternative to a fresh bloody marry or a bull shot.

2.5 oz. BarSol Peruvian Pisco (preferably of Quebranta grapes)
1/2 Quartered Italian Plum Tomato
2 Pinches of freshly-ground salt
2 Pinches of freshly-ground pepper
1/2 Tsp of freshly-ground Allspice
1 oz freshly squeezed lime juice (approx. 1 lime)
1.0 oz of Simple Syrup
Glass: Cocktail Glass
Garnish: Cherry Tomato skewer (3) and a zest of lime

Method: In a mixing glass muddle the quartered tomato with the salt, pepper, & allspice. Then squeeze the juice of one whole lime and add simple syrup and BarSol Pisco. Shake vigorously and double-strain into a chilled cocktail glass. Garnish with a skewer of 3 cherry tomatoes  and a zest of lime.

Diego Loret de Mola, El PIscodore
Diego Loret de Mola is the passionate Pisco Ambassador that travels around the country sharing his enthusiasm and vast knowledge on this classic spirit. He has touched the heart of many experts in mixology who consider that Pisco is the Spirit whose time has come.