Classics

Pisco Sour (traditional Peruvian short cocktail)

• 90 mL PAYET pisco
• 60 mL fresh lime or lemon juice
• 30 mL sugar syrup or 2 tbsp sugar
• ½ egg white
• Ice
• Few drops of Angostura bitters to garnish

Blend for 20 seconds (the ice should be completely blended), serve in a small tumbler glass and add a few drops of bitters on top.

(Can also be shaken with ice, strained and served over ice as a long drink), but always add a few drops of bitters on top.

Pisco Chilcano (traditional Peruvian long ‘fresh’ drink)

• 60 mL PAYET pisco
• Squeeze of fresh lime juice
• Few drops of Angostura bitters
• Dry ginger Ale
• Ice

Place the ice and other ingredients in a mixed drink glass. Top with dry ginger ale, stir and serve.

Signature Cocktails

Back Alley Sally
created by Naren Young - Bayswater Brassiere, Sydney.

“a bitter sweet combination of crushed pineapple & cumquats shaken with PAYET Pisco, aperol & limoncello, sweetened with vanilla sugar & puckered with fresh lemon”

Chilli Chilli Bang Bang
created by Naren Young - Bayswater Brassiere, Sydney.

“a wild combination of PAYET pisco, aperol & raspberry liqueur poured over muddled pineapple & raspberries, then stirred through crushed ice with chilli & vanilla sugars & drops of fresh lemon”

Placebo Effect
created by Naren Young - Bayswater Brassiere, Sydney.

“a crazy mix of freshly crushed cumquats stirred through crushed ice with PAYET pisco, aperol & yellow chartreuse, sweetened with passionfruit sugar & livened with tonic water”