Inca Mist champagne cocktail recipe

Great for a crowd: Inca Mist cocktail.
Great for a crowd: Inca Mist cocktail. Photo: Kristoffer Paulsen
Difficulty
Easy

This tropical number draws on the flavours of Peru, with pisco (an un-aged Peruvian brandy) and passionfruit. Hopped grapefruit bitters balances out the sweeter ingredients and makes this a super easy and fun drink to make for loads of people.

Ingredients

30ml pisco 

10ml passionfruit syrup* 

6 drops hopped grapefruit bitters** 

dry sparkling wine to top 

lime peel and edible flowers to garnish

Method

Add pisco, passionfruit syrup and bitters to a chilled champagne flute.

Top with sparkling wine, stir and garnish with a twist of lime peel and an edible flower.

* Available from hospitality supply stores, and a great thing to have on hand for tiki drinks, desserts, etc.

** Available from specialty bitters stores such as onlybitters.com.au