El pisco, with its 400 years of history, is the Peruvian distillate par excellence. It is produced exclusively in the lower half of Peru, in the strip that goes from Lima to Tacna, the southernmost city in the country. It is very popular in cocktail bars around the world. This is due to its huge versatility: as it is a fruit distillate and not grain, the sensations and flavors that it offers marry naturally with other elements. All this makes it a very appreciated distillate by bartenders. Discover here some cocktails with pisco fascinating.
Thus, the pisco rises like a spirit drink with increasing popularity among the most demanding palates. Owner of an exclusive identity and flavor, this distillate is made from the fermentation of grape. There are eight different ones, which give rise to eight great typologies of it. On the one hand, the varieties non-aromatic (Quebranta, Negra Criolla, Mollar and Uvina) and on the other the aromatic (Italy, Moscatel, Torontel and Albilla). The latter reflects the diversity of climates and ecosystems typical of this country. An influence that not only crystallizes in its gastronomy, but also in its most emblematic drink.
Fermentation, key when defining purity
The infinite combinations of this distillate lead to talk about pure pisco and green must. Two varieties with different production processes that achieve completely different nuances of flavor. There is the pure pisco, produced from any of the eight types of grapes and the Green Must, which follows a process that does not complete all fermentation. With which the resulting distillate is much more intense.
These nuances and also their versatility have turned it into a distillate that has been able to find its place in the contemporary mixology. In this way, it gives rise to a whole series of combined cocktails with pisco that open a world of possibilities, but suitable to satisfy various palates. Even the most select:
Pisco Sour, among the first cocktails with pisco
Lemon juice, sugar, egg white and ice. These are the ingredients that are needed to make the best-known combination with pisco, the Pisco Sour. This combination was born almost 100 years ago in morrisbar, owned by American Victor Morris. From there, the formula spread to the hotel restaurant bars, where they tested it. celebrities like John Wayne or Walt Disney.
It is such an iconic drink in Peru that the first Saturday of May takes place "Pisco Sour Day". This celebration that pays tribute to this emblematic product that day by day contributes to making 'country brand'.
Chilcano Pisco
One of the cocktails with hard pisco, to which lemon juice, angostura bitters, ginger ale and sugar are added. For Peruvians, the chilcano It is a common combination, which is taken during meals. In addition, it is considered to have great restorative properties. This was the reason why it was baptized with the name of chilcano, an appellation that also receives a fish broth from the north coast of Peru.
This Peruvian drink became known in immigrant bars and grocery stores, such as the Santiago Queirolo, el Cordano, el Carbone or el Arboccó, to later become the undisputed star in the menu of the most exclusive restaurants in the country.
Captain
It's a classic cocktail of Peruvian culture created in the 20s. It is known because it contains red vermouth, pisco, cherry and ice. It is highly recommended to cool the glass, to ensure that it will be taken at the ideal temperature.
The curious name of 'captain' is received because it was consumed by captains at the end of their rounds to combat the cold in the Puno mountain range. This city was the cradle of this combination that over the years crossed the Peruvian peaks to reach Lima.
Pisco Point
One of the sweeter and fresher pisco cocktails offered by this grape brandy, perfectly capable of competing with the most daring novelties of the mixology. It is made with apple liqueur, star anise (a spice with a taste very similar to that of anise) and a Sicilian amaro. This is a digestive herbal liqueur.
pisco-tonic
As its name suggests it is combined with tonic, which provides a sweet and fresh touch through the carbonic. It is the ideal combination to be encouraged to try this grape distillate, perfectly suitable for gin and tonic fans.
Friendly Andes
It is one of the cocktails with an aftertaste stronger and more intenseas it mixes the pisco with vodka. The flavor is softened by adding ice and lemon juice, providing a refreshing touch.
Peruvian Flip
This cocktail is ideal for desserts, as it contains sweet ingredients that provide it with a unique and very characteristic flavor. It is customary to serve it with a little chocolate and fruit, an accompaniment that makes it an ideal drink to drink after lunch or in the afternoon. Contains pisco, milk cream, coffee cream, an egg yolk and three ice cubes.
gooseberry, superfoods between the cocktails with pisco
It stands out for the exotic flavor that the juice of the superfoods aguaymanto, which in addition to being delicious is high in proteins, phosphorus and vitamins A, B and C. Sugar, coconut cream, and ice are also added. The combination of these ingredients produces a very sweet and refreshing fruity flavor.
