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THE RECIPE
How to make La Môme with Rose-Infused Pisco, Dry Vermouth, Grappa. See ingredients and step-by-step instructions.
Prepare rose-infused pisco: add 5 tablespoons food-grade dried pink roses to 1 liter pisco, infuse 30 minutes and strain. Use the listed 1.5 oz portion.
Start with these components prepared in advance: Pisco (Campo de Encanto (rose-infused)).
Combine the rose-infused pisco, dry vermouth, grappa, and apricot liqueur in a mixing glass filled with ice.
Stir the mixture well to chill and blend the flavors.
Strain the cocktail into a chilled cocktail coupe.
Serve immediately and enjoy.
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