Drink This: G.O.A.T

Originating from Peru, pisco is a type of brandy which closely oversees its heritage spirit. Pisco can be distilled from only eight grape varietals classified into aromatic and non-aromatic, and produced in three distinct styles (acholado, puro and mosto verde). As a result, different piscos will have different characteristics. While pisco is perfect for simply sipping, its lack of ageing makes it very versatile for blending in cocktails. Giving name to such classics like the Pisco Sour, it has established itself in modern cocktail culture, with every respected cocktail bar holding space for a bottle of this expressive spirit on its shelf.

Art of Hospitality Award winner Sophia Kang of Manhattan (14th on World's 50 Best Bars 2020) demonstrates a cocktail recipe packed with Peruvian flavour and New York personality. Inspired by The Ramones, the greatest rock band of all time, Manhattan takes the Whiskey Sour – the greatest classic cocktail – and gives it a New York twist with Moscatel Pisco, Amaretto, pandan, lime juice, egg white, and a surprisingly savoury touch of Shio–Koji syrup – a Japanese fermented mixture of rice, salt and water.

You can also try Sophia’s G.O.A.T during Peru’s Pisco Nights at the Singapore Cocktail Festival this December, stay tuned for more information.