Peruvian Perfection

The Mercer’s Pisco Sour celebrates South American spirit with floral finesse

By Alison Bailin Batz / Photo by Debby Wolvos

When The Mercer’s founding team sat down to craft its cocktail menu, they had a specific vision in mind.

“We all gravitated toward the ‘KISS’ method; recipes that keep it simple and straightforward, honoring the classics in elevated ways,” says Myles Grunwald, bar manager of The Mercer.

The final menu is a celebration of 16 to 20 classics, including several riffs on martinis and iconic international cocktails. Among the most popular internationally inspired offerings is the Pisco Sour ($18).

“Invented in Peru in the early 1900s, the pisco sour became a global classic thanks to its signature base of pisco grape brandy, bright citrus, velvety egg white texture, and aromatic bitters, now enjoying renewed popularity across the United States,” Grunwald says.

At The Mercer, Grunwald opts for Caravedo Torontel Pisco as the base spirit.

“It’s sourced from the Ica Valley in Peru, where estate-grown grapes produce a naturally floral spirit with notes of orange blossom, ripe stone fruit and a softly aromatic finish,” Grunwald says.

The pisco is combined in a shaker with lemon juice, egg whites and a secret ingredient in makrut lime syrup.

“Makrut lime has an intensely bright, zesty, and slightly floral citrus flavor, often described as a cross between lime, lemongrass, and a hint of ginger,” says Grunwald, who blends its aromatic leaves with simple syrup and then strains it, resulting in a rich green color and intoxicating bouquet.

Once combined in a shaker, the contents get a dry shake to create a foamy head and then ice is added for a second shake to chill the cocktail. “We strain it into a coupe glass and garnish with Angostura bitters, which gives it a chic look and adds another layer of aromatics,” Grunwald says.

The Mercer, 2525 E. Camelback Road, Phoenix; www.themercerphx.com; 602.497.3696.