Peruvian Pisco
Pisco recipes
Classic Pisco Sour 3 ounces pisco 1 ounce simple syrup 1 ounce lime juice 1 egg white Angostura bitters (2-3 dashes) Ice cubes Add all ingredients to a shaker and shake vigorously for about a minute. Strain into a cocktail glass and enjoy.
Malabar’s Pisco Punch 1 1/2 ounces pisco 1 ounce pineapple marinated syrup* 3/4 ounce fresh lime juice 1 1/2 ounce water 1 cherry for garnish In a shaker glass, mix ingredients and shake until well chilled. In the glass, place a few pieces of the pineapple chunks from syrup and add fresh ice to the glass. Pour shaker contents inside. Garnish with cherry.
*Making the syrup: One whole pineapple cut into small chunks 2 1/4 pounds granulated sugar 3 1/4 cups water Directions:
Bring all to a boil and rest until the pineapple has gotten soft, a minimum of 20 minutes and up to 24 hours. Strain the syrup from the pineapple.
Spanish settlers started making pisco in Peru during the 16th century, and now, all over the country you can find this national spirit in bars, restaurants, shops, and roadside stands, especially in the form of a pisco sour.
But, while this liquor remains popular here, it still holds mystery for many people outside of South America. In short, pisco is distilled from eight different grape varietals to create a type of clear grape brandy. Peru has about 250 official pisco producers, a whole lot of home operations, and each one has distinct characteristics that range from apple notes to bread to stone fruit, not unlike wine. One of the largest producers of pisco is Portón, located in the Andes Mountains, which is run by pisco master Johnny Schuler, founder of the Peruvian Academy of Pisco. In the world of Peruvian pisco, Schuler is the rock star of the spirit, a claim this restaurateur, television personality, and former racecar driver easily makes—all while drinking pisco, naturally. —Linnea Covington
Peruvian Pisco
Pisco recipes
Apple Cider 1 part Portón pisco 2 parts fresh apple cider 1/2 part St. Germain Combine all ingredients. Shake and strain into a cocktail glass. Garnish with cinnamon stick. Squeeze fresh lemon.
Autumn Spice 1-1/2 parts Portón pisco 1 part fresh lime juice 1 part mango juice 5 slices of jalapeños 3 shakes of hot sauce Combine all ingredients. Shake and strain into a cocktail glass. Garnish with a jalapeño.
