The Story Behind The False Alarm
When Ivy Mix, author of “Spirits of Latin America,” lived in Peru while attending college, she became fond of a “bright red, sweet cola called Kola Inglesa” mixed with the South American grape spirit pisco. The soda, popular among college students, was described by Mix as a “sugary hangover delight.” Years laters, Mix created the False Alarm, a more sophisticated rendition of the Kola Inglesa and pisco combination, as a nod to her time spent in Peru.
Starting with the Peruvian pisco Capurro Quebranta as a base, Mix adds Campari, lemon juice, and raspberry syrup. The ingredients are served in a wine glass and topped with a brut Champagne.
As Mix notes in her book, “It really only resembles the Kola Inglesa in its red appearance, as the bitterness of the Campari gives it a different flavor altogether: fresher and more nuanced.” The resulting cocktail is “floral [and] bright with bursting bubbles,” easy to replicate, and perfect for any occasion.
- 1 ounce Capurro Quebranta Peruvian Pisco
- ½ ounce lemon juice
- ½ ounce raspberry syrup (recipe follows)
- ¼ ounce Campari
- 2 ounces brut Champagne
- 3 raspberries
- Add all the ingredients, except the Champagne and the raspberries, to a cocktail shaker with ice.
- Shake and fine-strain into a wine glass with fresh ice.
- Top up with the Champagne and garnish with the raspberries.
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Raspberry Syrup Ingredients
- 1 cup raspberries
- 2 cups granulated sugar
- 1 cup water
Raspberry Syrup Directions
- Place the ingredients in a blender and blend on high speed until the contents are well integrated.
- Pour through a chinois strainer to remove solids and transfer to an airtight container.
- Store in the refrigerator for up to 2 weeks.