Pisco Milk Punch No. 1
Spanning centuries and continents, from India, to the British Isles, New Orleans, and Peru, a Milk Punch connects them all. Each Milk Punch recipe is unique to its region and usually includes a spirit such as brandy, bourbon, or rum. In Peru, of course, we use Pisco.
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The third recipe to use the chicha morada base, is a Pisco morado, or purple corn Pisco. Thought it took me 5 attempts over two days to make this cocktail, I was very happy with the results. I could taste all the ingredients, and be certain I was drinking something that could only come from Peru. With the deep color… Read more →
Imagine that you are a mixologist in the late 1800’s and just sampled some of Duncan Nicol’s famous Pisco Punch at the Bank Exchange on Montgomery Street in San Francisco. You are inspired and want to create a Pisco cocktail that pays homage to the Pisco Punch and to San Francisco. But you want it to be different and meaningful.… Read more →
Inspired by the creativity flowing during SF Cocktail Week, I went into Pisco Trail’s cocktail lab, and didn’t come up for air until I had mixed something new. The result is a drink with a deep amber color and playful effervescence that pays homage to the classic French 75, but with ingredients that make this cocktail uniquely Peruvian. Read more →
Sometimes you just need to pay attention to signs from the cocktail gods telling you to try something new. A couple of weeks ago, I was intrigued by the Fog Cutter on the menu at Smuggler’s Cove. One of the ingredients is brandy, so immediately I mused on the possibility of using Pisco. And since yesterday was National Rum Day,… Read more →