ORIGINALS
CLASSICS
CONTEMPORARY
Caravedo Originals
From sour to sweet, boozy, bitter and stirred, Caravedo is king of the cocktail menu, and our original cocktails have been designed for both easy home entertaining and craft cocktail bar enjoyment.
Proving that the sky is the limit when it comes to cocktail creation, Caravedo Pisco is ultimately the most versatile white spirit in the world. A perfect partner for ingredients and the backbone to cocktails, Caravedo Pisco serves up in many different ways.
SOULFLOWER
SOUL FLOWER
1 ½ Caravedo Mosto Verde
½ oz. St. Germain Elderflower Liqueur
¾ oz. Lemon Juice
½ oz. Simple Syrup
3 Basil Leaves (one for garnish)
Method:
Combine all ingredients except pisco into mixing tin and muddle. Add pisco, fill with ice and shake. Double strain out into a short glass with fresh ice. Garnish with basil leaf.
1684
1684
2 oz. Caravedo Mosto Verde
1 oz. Lime juice
¾ oz. Agave nectar
2 Jalapeño Slices (one for garnish)
2 Rosemary Sprigs (one for garnish)
Method:
Combine all ingredients except pisco into a mixing tin and muddle. Add pisco, fill with ice and shake. Double strain into a short glass with fresh ice. Garnish with jalapeño and rosemary sprig.
LADY NORMA
LADY NORMA
2 oz. Caravedo Quebranta
½ oz. Lime Juice
1 oz. Simple Syrup
3 Strawberries (one for garnish)
Method:
Combine all ingredients in mixing tin and muddle. Add ice and shake vigorously. Double strain out into a coupe glass and garnish with strawberry.
GRAPE SMUGGLER
GRAPE SMUGGLER
1 ½ oz. Caravedo Torontel
¾ oz. White Grape Juice
½ oz. Lemon Juice
½ oz. Simple Syrup
4 Drops Rose Water
Lemon Peel (garnish)
Method:
Combine all ingredients in a mixing tin, fill with ice and shake.  Strain out into a martini glass and garnish with lemon peel.
Flowers and Vines
Flowers and Vines
1 oz. Caravedo Torontel
½ oz. Lemon Juice
1/2 oz St. Germain
Top off with Sparkling White Wine
Lemon Peel (garnish)
Method:
Combine all ingredients into mixing tin, add a few ice cubes and shake. Strain out into a champagne flute and fill rest of glass with sparkling white wine. Express and garnish with lemon peel.
Ica Breeze
Ica Breeze
1 ½ oz. Caravedo Mosto Verde
1/2 oz Aperol
½ oz. Lime Juice
½ oz. Grapefruit Juice
½ oz. Simple Syrup
4 oz. Club Soda
Grapefruit Slice (garnish)
Method:
Combine all ingredients in mixing tin, add a few ice cubes and shake. Strain out into a tall glass with fresh ice. Garnish with grapefruit slice.
Peruvian Classics
Peru’s cocktail culture is deeply steeped in generations of spirit appreciation for this crystal clear, pure grape brandy that is the soul and essence of wine. Peru proudly offers up to the world, not just one cocktail classic but four. Peru’s four-pillar cocktails – Chilcano, El Capitán, Pisco Sour and the Pisco Punch – represent a multitude of cocktailing styles and pair perfectly with a meal or serve beautifully as a before and after dinner drink.
Pisco Sour
Pisco Sour
2 oz. Caravedo Quebranta
1 oz. Lime Juice
1 oz. Simple Syrup
1 oz. Egg White
Angostura Aromatic Bitters Drops
Method:
Combine all ingredients except bitters in mixing tin. Shake vigorously without ice for 15 seconds. Add ice to tin and shake for an additional 15 seconds. Strain out into a coupe glass and let the foam settle for 5 seconds. Add drops of Angostura bitters in middle of foam.
Pisco Punch
Pisco Punch
2 oz. Caravedo Mosto Verde
¾ oz. Pineapple Juice
¾ oz. Simple Syrup
½ oz. Lemon Juice
2 Dashes of Angostura Orange Bitters
Pineapple Chunks and Orange Peel (garnish)
Method:
Combine all ingredients in a mixing tin, fill with ice and shake.  Strain out into a short glass over fresh ice and garnish with pineapple chunks and orange peel.
Chilcano
Chilcano
2 oz. Caravedo Quebranta
½ oz. Lime Juice
4 oz. Ginger Ale
2 Dashes of Angostura Aromatic Bitters
Lime wedge (garnish)
Method:
Combine all ingredients except ginger ale in a tall glass, add ice and top with ginger ale. Stir gently and garnish with lime wedge.
El Capitán
El Capitán
2 oz. Caravedo Acholado
1 oz. Antica Formula Sweet Vermouth
2 Dash of Angostura Aromatic Bitters
3 Luxardo Maraschino Cherries (garnish)
Method:
Combine all ingredients in mixing glass. Add ice and stir for 15-20 seconds. Strain out into coupe glass and garnish with 3 Luxardo Maraschino Cherries.
Classic Variations
From the days’ pre and post, prohibition bartenders have created classic cocktails that eventually became the standard bearers for good drinking.  Beloved by many, replicable by all, these classics have stood the test of time and prove to be crowd pleasers over and over again.  Familiar and popular, these are the drinks that today every bartender worth their salt can execute.
Andean Sidecar
Andean Sidecar
1 ½ oz. Caravedo Acholado
¾ oz. Lemon Juice
½ oz. Cointreau (Orange Liqueur)
¼ oz. Simple Syrup
Orange Slice (garnish)
Mint Sprig (garnish)
Method:
Combine all ingredients in a mixing tin, fill with ice and shake. Strain out into a coupe glass. Garnish with orange slice and mint.
PERUVIAN Margarita
PERUVIAN MARGARITA
1 1/2 oz. Caravedo Mosto Verde
3/4 oz. Cointreau (Orange Liqueur)
3/4 oz. Lime Juice
1/4 oz. Agave Nectar or Simple Syrup
Lime Wedge (garnish)
Method:
Combine all ingredients in a mixing tin, fill with ice and shake. Strain out into salted margarita glass without ice or salted short glass with fresh ice. Garnish with lime wedge.
Count Pisco
Count Pisco
1 oz. Caravedo Acholado
1 oz. Campari
1 oz. Antica Formula Sweet Vermouth
Orange Peel (garnish)
Method:
Combine all ingredients in a short glass, add ice and stir. Garnish with orange peel.
Peruvian Paloma
Peruvian Paloma
1 ½ oz. Caravedo Quebranta
½ oz. Grapefruit Juice
¼ oz. Lime Juice
½ oz. Simple Syrup
4 oz. Club Soda
Grapefruit Slice (garnish)
Method:
Combine all ingredients in mixing tin, add a few ice cubes and shake. Strain out into a tall glass filled with fresh ice. Top off with soda water and garnish with grapefruit slice.
Pisco’s Final Word
Pisco’s Final Word
¾ oz. Caravedo Acholado
¾ oz. Green Chartreuse
¾ oz. Luxardo Maraschino Liqueur
¾ oz. Lime Juice
Method:
Combine all ingredients in a mixing tin, fill with ice and shake. Strain out into a coupe glass. No garnish.
Cucumber Collins
Cucumber Collins
1 ½ oz. Caravedo Torontel
½ oz. Lemon Juice
½ oz. Lime Juice
½ oz. Simple Syrup
4 oz Club Soda
3 Cucumber Slices (one for garnish)
Method:
Combine cucumbers, simple syrup, and citrus into mixing tin and muddle. Add pisco and a few ice cubes and shake. Strain out into a tall glass with fresh ice. Top with soda water and garnish with cucumber slice.
Caravedo LOVEr
Caravedo LOVER
2 oz. Caravedo Torontel
¾ oz. Lemon Juice
¾ oz. Simple Syrup
3 Peach Slices (one for garnish)
3 Basil Leaves (one for garnish)
Method:
Combine all ingredients except pisco into mixing tin and muddle. Add pisco, fill with ice and shake. Strain into a short glass with fresh ice. Garnish with peach slice and basil leaf.
Buenos Dias
Buenos Dias
2 oz. Caravedo Quebranta
¼ oz. Lemon or Lime Juice
4 oz. Tomato Juice
½ tsp. Horseradish
2-3 Dashes Worcestershire Sauce
3 Dashes Tabasco Original Red Sauce
Pinch of black pepper
Pinch of Celery Salt
Celery – Lemon or Lime Wedge – Olives (garnish)
Method:
Combine all ingredients in mixing tin and add ice. Roll (do not shake) ingredients and ice into other mixing tin and repeat 3-4 times. Pour into tall glass with ice and garnish with celery and lemon or lime wedge and olives.
Mojadita
Mojadita
2 oz. Caravedo Torontel
1 oz. Simple Syrup (or tbsp. of sugar)
2 Limes (cut in quarters)
4 oz. Club Soda
3 Mint sprigs (one for garnish)
Method:
Combine limes, mint (pull leaves of sprig), and sugar into tall glass and muddle. Add pisco and stir. Add ice and top with club soda with all ingredients in glass. Garnish with mint sprig.