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4 cocktails with pisco ideal to enjoy in July and love Peru more

Updated on 07/18/2021 03:41 pm

This month of July is not only special for celebrating the Bicentennial of the Independence of Peru, but on the fourth Sunday thousands celebrate National Pisco Day, a more than opportune date to surprise the family or couple with a special cocktail prepared at home.

MORE INFORMATION | Distillate-based cocktails to celebrate the national month in Peru

So that this July 25 you don’t just say “cheers” with a Chilcano, here we bring you some innovative proposals made with our flag distillate. Take note of the recipes and step by step.

1. Maui 700

This cocktail is an adaptation of the Tiki cocktail bar where rum is replaced by pisco. The recipe comes from the Costanera 700 restaurant and is in charge of the bartender Luis Bello.

Ingredients:

  • 2 0z. from Tabernero Tres Cepas Mosto Verde
  • Mint leaves
  • Peach liqueur
  • 1 0z. gum syrup
  • 1/2 0z. lemon juice
  • 2 0z. pineapple juice
  • Cubed ice
  • Tiki glass
  • Decoration: Dried grapefruit or orange fruits, pineapple stalks, rosemary leaves and edible flower

preparation:

  1. Pour the mint leaves, peach liqueur, syrup and lemon juice into a shaker and mash until all the ingredients are integrated.
  2. Add the pineapple juice and pisco. Also add the ice and make a double shake to the top.
  3. Add a little ice to the Tiki glass, beat 8 to 10 seconds and when serving make a double strain and decorate.

2. Geisha Cocktail

This is an exotic cocktail that has an aromatic and fruity mix, which makes it ideal for the female palate.

Ingredients:

  • 2 0z. from Tabernero Tres Cepas Mosto Verde
  • 1 0z. by Syrup
  • Raspberry, strawberries and passion fruit
  • Bitter of red fruits
  • Cubed ice
  • Martini glass
  • Garnish: Raspberries and dried orange

preparation:

  1. Pour the raspberries, strawberries, passion fruit, red fruit bitters and syrup into the shaker and blend until the ingredients are integrated.
  2. Add the pisco, ice and make a double shake to the top.
  3. Add a little ice, beat for 8 to 10 seconds and when serving make a double strain and decorate.
The Geisha cocktail and the Zamboni are two innovative proposals to enjoy the taste of pisco. (Photo: Innkeeper)

3. Zamboni

It is the traditional recipe for the famous Negroni, adapted to Peruvian cocktails, showing that our emblematic national pisco is a versatile distillate. The recipe by Chief Bartender Gino Guerrero from La Cuadra de Salvador Steakhouse restaurant.

Ingredients:

  • 1 0z. Pisco Tabernero Limited Edition Acholado
  • 1/2 0z. Aperol
  • 1/2 0z. Campari
  • 1 0z. Vermouth Rosso
  • 1 unit of ice ball
  • Old Fashion Glass
  • Decoration: Orange Peel

preparation:

  1. In a cocktail glass add all the ingredients and mix generously until they are integrated.
  2. Place the ice in the glassware and pour the contents through the strainer.
  3. Lightly squeeze the orange peel over the cocktail and leave it inside.

4. Pisco Mule

An adaptation of the famous vodka-based cocktail that is now being replaced by pisco, achieving that extra fresh factor that the original recipe calls for.

Ingredients:

  • 2 0z. Pisco Tabernero Limited Edition Quebranta
  • 1/4 Oz. Lemon juice
  • 1 und Ginger beer
  • Ice to taste
  • Copper mug
  • Decoration: Good grass and citrus skins.

preparation:

  1. Fill the cup with ice cubes and pour in the pisco.
  2. Complete with ginger beer and add the lemon juice.
  3. Mix generously and garnish.

To celebrate the National Pisco Day, La Cuadra de Salvador Steakhouse and Costanera 700 restaurants invite Peruvians to enjoy this emblematic drink either at home or visiting their favorite bar on July 25.

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