Pisco Balls
Anyone who celebrates the Holidays in Southern cities such as New Orleans is familiar and probably quite fond of Bourbon Balls — the boozy bonbons made with vanilla wafers, pecans, confectioner’s sugar, corn syrup, and of course, bourbon. Inspired by this legendary dessert and the Manjar Blanco bonbons I made a couple of weeks ago, I began to imagine a Peruvian version that would be a truly sweet one-bite vehicle for Pisco.
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 →
This Pisco cocktail pays homage to Peru, Spain, and the grape. The grape that arrived from Spain to the Ica Valley of Peru 400 years ago, where Pisco was born. The grape that in Spain is used to make Sherry, wine, and Cava. And in the Tres Amigos, three versions of the grape play beautifully — Pisco, Cava, and raw… Read more →
After a conversation about Pisco cocktails with a friend who recently celebrated her birthday, I was inspired to make a new Pisco cocktail and name it after her. The possible permutations and combinations for a cocktail are of course endless. And that’s what makes mixology so fascinating. But my style is to make recipes accessible and to focus on simple… Read more →
At the 18 Reasons Pisco Cocktails class, 16 Pisco-loving students spent the evening making simple syrup, cracking eggs, crushing strawberries, squeezing limes, and cracking coffee beans to make 4 different cocktails and a special take-home infusion. But we also talked about the history of Pisco, its origins in the Ica Valley of Peru, its journey from Peru to San Francisco,… Read more →