Chilcano — Pisco and ginger ale variations with lime, blood orange, grapefruit, and pineapple
January 11-17 is officially Chilcano week in Peru, so to celebrate I experimented with different variations. And though it’s still winter in Califonia, you can taste a little bit of the Summer in Peru by preparing this simplest of cocktails: Pisco, lime juice, ice, ginger ale, stir, done. Here’s how you can share this cocktail with a group of friends in a DIY Peruvian fashion.
Read more →
Pisco Prune Punch
Some recipes are born by accident, others by necessity. You like buñuelos but can’t afford milk and eggs? Use a sweet potato and squash purée instead and make the Peruvian donuts — Picarones. The upper class chef throws away beef hearts? Marinade them in hot peppers and vinegar, grill them and make the Peruvian kebobs — Anticuchos. So if a recipe calls for prunes soaked in Pisco, what do you do with the leftover Pisco? You accidentally make a cocktail.
Read more →
Pisco Milk Punch No. 2
After making the Pisco Milk Punch No. 1, I promised my vegan friends that I would prepare a version they could enjoy. So into the Pisco lab I went with three kinds of vegan friendly milk: rice milk, almond milk, and soy milk. Several cocktails later, I can present the Pisco Milk Punch No. 2: almond milk, vanilla essence, sweet vermouth, Pisco, garnished with cinnamon powder.
Read more →
Pisco Apple Cider Punch
Cold winter days are perfect for warm drinks, but even before Thanksgiving I will find any excuse to prepare a batch of my favorite hot toddy variation. What to serve for an event at Omnivore books? Pisco Apple Cider Punch. A party at a friend’s house? Pisco Apple Cider Punch. The holiday party at the office? Pisco Apple Cider Punch. You have a sore throat and don’t know what will make it better? Pisco. Apple. Cider. Punch.
Read more →
The Saint and the Viceroy
In honor of Repeal Day and to celebrate the end of Prohibition on December 5th 1933, I was inspired to create a cocktail of historical significance. I started with Pisco, of course, to represent Peru and the taste of the oldest distilled spirit in the Americas. Then, added some dark barrel-aged rum from the Dominican Republic. And finally, combined Herbsaint and bourbon, in an homage to the Sazerac, the oldest known cocktail in The United States. Presenting, an end of Prohibition cocktail that could only be called The Saint and the Viceroy.
Read more →