Cranberry Pisco Sour

The cranberry infusion is carried out over 48 hours to achieve a controlled and balanced extraction.

Cranberries are naturally high in acidity and tannins. A shorter infusion would extract mainly sharp, acidic notes, while longer contact risks pulling excessive bitterness and vegetal tones.
A 48-hour window allows the pisco to absorb the fruit’s dry, slightly tart character while maintaining clarity, freshness, and structural balance.

This timeframe ensures:

• Defined cranberry aroma without overpowering the base spirit

• Clean flavour integration rather than dominant fruitiness

• Consistency and repeatability in service

• Preservation of the pisco’s natural floral and grape notes

The result is an infusion that enhances complexity and texture, supporting the cocktail rather than masking it.