Tea Party

Pisco is the center of the party in this easy-drinking springtime sipper.

Tea Party Cocktail Recipe

Matt Taylor-Gross / Food Styling by Lucy Simon / Props from HAY

Prep Time:
3 hrs
Cook Time:
5 mins
Total Time:
3 hrs 5 mins

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. 

At Artesano, bartender Marek Trocha developed the recipe for the Tea Party around the flavors and aromas of its star spirit, Pisco. “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, 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 first-hand 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, 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


  • 2 ounces pisco

  • 1 ounce St. Germain 

  • 1/2 ounce syrup from canned lychee

  • 1 ounce lime juice

  • 1 ginger beer ice cube


  1. To prepare ginger beer ice cubes, freeze ginger beer in a regular ice cube tray.

  2. In a cocktail shaker filled with ice, combine pisco, St. Germain, lime juice, and lychee syrup. Shake for 15-20 seconds, until chilled.

  3. Strain shaker into a teacup or rocks glass with one ginger beer ice cube.

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