1 1⁄2 oz Pisco, Campo de Encanto (rose-infused)
1 1⁄2 oz Dry vermouth, Dolin
1 t Grappa, Clear Creek Pinot Grigio

Stir, strain, up.


To make rose-infused pisco, add 5 tablespoons food-grade, dried pink roses to one liter of pisco. Let sit for 30 minutes to infuse, and strain.


Named for Edith Piaf's nickname.

Cocktail summary
Created by
Natasha David, NYC.
Is an
authentic recipe
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