This Zenú Pisco Sour is a bold reimagining of the classic cocktail, infused with Curio’s Zenú Spice, a vibrant blend inspired by South American flavors. Crafted by Boston mixologist Ryan Lotz, the cocktail pairs bright lemon juice and smooth pisco with a warmly spiced syrup made from Zenú, adding subtle citrus, floral, and peppery depth. Refreshing, elegant, and full of character, this cocktail is perfect for special gatherings or anytime you want to impress.
Recipe from Beverage Director Ryan Lotz, Traveler Street Hospitality, Boston.
Ryan is one of Boston’s leading bartenders and we’re thrilled that he developed a cocktail to celebrate the inauguration of Zenú Spice, our newest Signature Blend. This is his hot take on a pisco sour that features Zenú’s juicy, South American flavors.
Put the Zenú Spice into a glass measuring cup and pour 6 ounces of boiling water over it. Steep for about 10 minutes then add the sugar, stir until the sugar is completely dissolved. Strain the syrup through fine cheesecloth into a clean bottle or container. (Alternatively, strain using a fine mesh strainer, if you don’t mind a little sediment.)
Let the syrup cool to room temperature before making the cocktail. The syrup keeps well for a few days in the fridge.
Make the cocktail:
Put the ingredients into a shaker filled with ice cubes. Shake for 20-30 seconds and strain into a cocktail glass.
Recipe Note
We recommend Macchu Pisco — other brands of pisco can be overpowering.
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