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@piscocapurro

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5th generation artisanal #pisco from Perú! Perú es Pisco y Pisco es Capurro! Peruvian Woman led @rominasips 🇵🇪

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Next up…

- The Hive Priestess -
Damiana-Infused Capurro Acholado Pisco
Italicus Rosolio di Bergamotto
Fire Honey
Lemon
King Floyd’s Scorched Pear & Ginger Bitters

Dehydrated bloomed Fresno chili 🌶️

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This drink is made using a recipe from my mom, and is good for your immune system <3

-Fire Honey-
1 cup honey
1 tsp cayenne pepper
1 tsp cinnamon
1 tsp turmeric
1 tsp ground ginger

Add a 1/4 cup of water to every 1 cup of honey
And save your throat when it starts to get scratchy. Feel it warm your chest, deep breath.
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📸: @talltangerine

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Meet Pear Necessities 🍐 Our fall riff on a classic Pisco Sour with housemade pear riesling syrup, @piscocapurro, @svolaquavit, @lairdandcompany 100-proof apple brandy, lime, and a touch of sambuca.

Inspired by Bar Manager Dylan’s mother’s love of sambuca, this one came together over four weeks of tasting, tweaking, and team feedback.

Come by and make it one of your bare necessities this fall.

#sfeats #7x7bayarea #sffoodie #sanfranciscofood

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Fall cocktails have arrived at Horsefeather San Francisco. 🍂🍸

And no, there’s no pumpkin in sight. Which one are you trying first? ⬇️

🍋 Sage Advice. Pomegranate sage syrup, vodka, lemon, calamansi, vanilla liqueur, passionfruit, and cardamom bitters.

🌶️ Midnight Harvest. Clementine mole syrup, mezcal, @stgeorgespirits NOLA coffee liqueur, Pelacanas single barrel, cachaça, grapefruit bitters, piloncillo, cacao, and calabrian chlli.

🍐 Pear Necessities. Pear riesling syrup, @piscocapurro, @svolaquavit, @lairdandcompany apple brandy, lime, amd sambuca.

🍍 Autumn Nocturn. Toasted jasmine rice syrup, angelsenvy bourbon, @campariamerica, @braulio.italia, @cocchi1891, @disaronno_official, and pineapple heirloom.

#sfeats #7x7bayarea #sffoodie #sanfranciscofood

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Another day another preview for the Hideout’s new menu dropping this Tuesday 🌀

⭐️ Americano Perfecto 2.0 ⭐️

A drink so simplistic but so delicious, Dolin Rouge, Campari, a splash of Yuzu Curacao, topped with Stiegl Grapefruit Radler and salt

🧊 Piscoco Clipper 🧊

Inspired by a Pan American Clipper, there’s Grenadine, Lime, and Absinthe, along with its main star @piscocapurro Quebranta, strawberry, a touch of Fig leaf infused Gin, and a toasted Coconut Tincture made in house.

See yall on Tuesday 7pm :)

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Today with our friends from @pradera_restaurantebar at @thefriendlysd

Join us for good times

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Happy National Latina Day to everyone building their legacy from the ground up. 🍇✨ Honor where you come from, redefine what's possible and échale ganas mijita!! We got this!! 💪🏽💪🏽💪🏽💃🏽💃🏽💃🏽🌙🌙🌙

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PISCO STAR

For this one, we’re taking that same foundation and giving it a Pornstar Martini twist. We start with Capurro Acholado, a blend of pisco varietals that brings floral, grapey depth, layered with Singani 63, a Bolivian grape brandy with a bright, aromatic lift of its own. Two South American spirits, two different personalities, working together beautifully.

From there we bring in a passion fruit syrup and FAIR Passion Fruit Liqueur, crafted with fruit ethically sourced from the Peruvian coast. Rounding things out is a touch of Pandan liqueur, lending that soft, warm vanilla note underneath all the tropical fruit.

We shake it all with egg white and fresh lime for that beautiful, cloud like foam, then finish it with a few dashes of Amargo Chuncho, the original Peruvian bitters that classic Pisco Sours have leaned on for generations.

Same soul as the original, dressed up for summer.

Come try it at Rio 1854 🍹

PISCO STAR

Capurro Acholado Pisco (@piscocapurro)
Singani 63 (@singani63)
FAIR Passion Fruit Liqueur (@fairliqueurs)
Kota Pandan Liquer (@kota.pandan)
Small Hands Passion Fruit Syrup (@smallhandfoods)
Fresh Lime Juice
Egg White
Amargo Chunco Bitters

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PISCO PUNCH

Long before the Pisco Sour ever touched a glass, Pisco Punch was already legend.

Here we infuse pisco with classic tea punch spices. That tea punch spice blend, allspice, cinnamon, clove, star anise, and black peppercorn, comes straight out of old world trade routes. Sailors and traders moving between Asia, the Caribbean, and Europe carried these spices home by the barrel, and they landed right in the punch bowls of the 1600s and 1700s, where spice was as central to punch as the spirit itself. We infuse pisco with that same blend, just enough to warm it up without covering what pisco actually is: a grape brandy with its own bright, floral character and a clean, grapey backbone that carries the spice instead of hiding under it.

And now we blend with white sweet potato shochu, and this is where the drink really finds its depth. Shochu is a Japanese distilled spirit, and the sweet potato version has this soft, earthy sweetness to it, almost creamy, with a subtle roasted quality underneath. It’s also a nod to a real connection between Japan & Peru that goes back to the late 1800s, and that history helped shape Peruvian food and drink. Where pisco brings brightness and lift, shochu brings weight and warmth, and together they build a base that’s rounder and more layered than pisco alone could give you.

We shake it down with lemon, acidified pineapple, and pineapple gum syrup. The lemon brings the brightness up front, the acidified pineapple gives it a tart, tropical punch through the middle, and the gum syrup pulls it all together with a silky, rich texture, way more body than a regular simple syrup gives you. The result is a drink that opens bright and spiced, moves into that earthy shochu warmth, then finishes on citrus and pineapple.

Our take on Pisco Punch. Enjoy the tajín pineapple chip with every sip, it’s the perfect spicy, salty counterpoint to all that sweetness.

Available this summer at Rio1854! ☀️

PISCO PUNCH

Capurro Acholado Pisco (@piscocapurro)
Jikuya White Sweet Potato Shochu (@honkakuspirits)
Small Hands Pineapple Gum Syrup (@smallhandfoods)
Acidified Pineapple Juice
Fresh Lemon Juice
Tajin Pineapple Chip

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MELIPONA MARGARITA

This is the Cadillac of all Cadillacs, a Margarita made for everyone, with a twist that makes it ours!

The base is a beautiful agave spirit distilled with glacier water from Peru, echoed in the lime salt on the rim. We blend in a Quebranta pisco for a smooth, silky finish, then add a splash of Xtabentún, a nod to my Mayan ancestors.
It all comes together with an orange blossom honey syrup, made in honor of the Melipona bee. Stingless and small, this bee was considered a gift from the gods in Mayan culture. Its honey is so rare and sacred it was reserved for kings and used in healing ceremonies for thousands of years. The Maya called it Xunáan Kaab, “the royal lady,” and the tradition of tending these bees stretches back over 3,000 years. It felt right to build a drink around something so ancient and revered.

Finished with fresh lime juice and citrus bitters, shaken and poured over ice.

We give you our Melipona Margarita.
Available all summer at Rio 1854. 🐝🍹

MELIPONA MARGARITA
Aqara Agave De Los Andes Plateado (@aqaraagave)
Capurro Quebranta Pisco (@piscocapurro)
Casa di Aristi Xtabentun (@casadaristi)
Pierre Ferrand Dry Curacao
Orange Blossom Honey Syrup
Maleza Cítricos Bitters (@maleza.astrafilia)
Fresh Lime Juice

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July 20, 1:15pm, Flavors of Immigration at Tales of the Cocktail!!

If you like stories about belonging and building community, I'll see you in the room!!!

Thank you to @alanruesga & @roberto.nunez.moreno for sharing your platform and highlighting these stories!! 💪🏽💪🏽💪🏽 Aqui Estamos!!!!

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A simple one.

Something Wong
1.5 oz. Pisco
1 oz. Wong Farms Mango Calpico
1 oz. Fresh Lime Juice
.5 oz. Kumquat Vanilla Syrup
.25 oz. Yellow Chartreuse
1 Dash Cardamom Bitters

Shake, strain over cracked BFR, top with the slightest pinch of za’atar.

#mango #pisco #yellowchartreuse #calpico #drinkinseason

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