The first recipe to use the chicha morada base, is a chicha morada or purple corn drink. In the Andes of Peru, chicha is sometimes fermented to make an alcoholic beverage but this version does not contain any alcohol. Instead, it can be made on the spot and served as a refreshment. As long as you’ve made the base ahead… Read more →
Inspired by the Manhattan cocktail from the late 1800’s, the Pisco Manhattan uses Pisco instead of rye or bourbon and is a great example of how well Pisco pairs with sweet vermouth. It’s a truly natural and flavorful pairing, and the Pisco provides the unique Peruvian touch to an iconic cocktail that is rich with history and tradition. Since both… Read more →
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The Mojito and Cuba Libre are two classic Cuban cocktails that every mixologist knows how to prepare. But in Peru of course, we pay homage to these cocktails by preparing them with Pisco instead of rum. The inspiration for these drinks came from a cocktail book by Gaston Acurio. And one of my favorite things about these recipes is that… Read more →
The Sazerac cocktail is history in a glass. It’s the official cocktail of New Orleans, and the height of its popularity in 1850 coincides with the Gold Rush in California and the arrival of Pisco in San Francisco. After enjoying a Sazerac in New Orleans during the International Food Bloggers Conference, I was truly inspired by its flavor and history. Read more →