In Bloom (Citrusy Pisco Cocktail)

This Instagram-worthy summer cocktail—made with pisco, sea buckthorn syrup and creme de cassis—is as refreshing as it is beautiful.

  • By Liam Bryant, The Acorn
  • July 10, 2017



    1½ oz El Gobernador Pisco

    ½ oz Cocchi Americano Bianco

    ½ oz sea buckthorn syrup (see recipe below)

    1 oz fresh lemon juice

    1 dash bergamot orange bitters

    ½ oz Odd Society creme de cassis

    Lime zest for garnish


    Sea Buckthorn Syrup

    250 g Sea Buckthorn berries

    1 cup simple syrup


    Sea Buckthorn Syrup:

    1. Combine ingredients in a blender. Blend until the berries are puréed.

    2. Let stand for 30 minutes and strain.

    For the Cocktail:

    1. Combine all ingredients in a cocktail shaker, setting aside the cassis. Shake with ice.

    2. Fine strain into a stemless wine glass.

    3. Add 2 oz club soda and fill the glass almost entirely with crushed ice.

    4. Add the cassis. Garnish with grated lime zest.

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