We’re massive fans of Pisco here at Shears. The Peruvian grape brandy is a great cocktail ingredient and with all eyes on South America for this year’s World Cup, we thought we’d share our the recipe for one of our signature cocktails – The Pisco Disco!

Pisco Disco


1 Spoon Apricot Conserve

37.5ml Pisco

12.5ml Apricot Liqueur

20ml Lemon Juice

15ml Passionfruit Syrup

1 Egg White

Garnish- Lemon Twist + Angostura Bitters



Add all ingredients to boston shaker and ‘dry’ shake (i.e with no ice)  to break up the egg white/jam. Follow by adding ice and shaking hard before double straining into glass