Tea Party

Classic cocktails like a Gin & Tonic, margarita, or Pisco Sour are always delicious, but we can't deny that there's something extra special about a signature cocktail that brings something different and exciting to the bar. Some signature drinks can delight in memorable, wonderful ways, and that’s the case for the Tea Party cocktail, a star of the show on the drink menu at Artesano, a Peruvian restaurant in New York City. 

Bartender Marek Trocha developed the recipe for the Tea Party around the flavors and aromas of its star spirit. “Pisco is Peru’s national drink, and the pride and joy of every Peruvian,” he explains. Pisco is made from grapes grown in Peru in regions approved by the country, like Lima, Ica, and Arequipa, to name a few. “When you sip Pisco, it paints a picture of the Peruvian hills,” says Trocha who has visited Peru on multiple occasions and witnessed firsthand the precision and respect with which bartenders, mixologists, and people at home treat Pisco. “It’s not just a liquor in a bottle but part of the culture which I want to introduce to New Yorkers.” 

In this cocktail at Artesano, Trocha plays off the elegant flavors and sweet aromas of the grape brandy by pairing it with ingredients like lychee syrup, St-Germain, and freshly squeezed lime juice. While the combination of lychee, a naturally floral and aromatic fruit, and St-Germain, a perfumed elderflower liqueur, might sound overwhelming at first, they seamlessly blend together to create a balanced cocktail that happens to also smell incredible. Trocha’s attention to detail continues into the ice the drink is served with — a key part of any cocktail served cold. Ginger beer frozen into a large ice cube helps infuse the drink with flavor as the ice melts, making it more dynamic over time. ⁠— Lucy Simon