2021 Luces Awards: this is how the nominees for Best Bartender celebrate Pisco Sour Day

Art and creativity are human expressions that can be manifested on a multitude of supports, and cocktails are one of them. In recent years, Peruvian bartenders have shown their ability to push the imagination to the limit with innovative, experimental menus and, at the same time, with an identity.

In this edition of the Luces Awards 2021 we have nominated Alessandra Dejo (Madbar), Alonso Palomino and Luciana Delgado (Lady Bee), Ángel Solórzano (Félix Comedor), Fiorella Larrea (Skylight), Gerson Arteaga (Hidden Bar) and Lio Alejandro ( Dadá), precisely because of the art they carry in their hands and the delicacy of mixing flavors until they are delivered perfect on their bars.

And to challenge your creativity, as a prelude to Pisco Sour Day (which is celebrated every first Saturday of February) Here we present the result. Enjoy their creations and vote for them in this link until February 13:

Alessandra Dejo (Madbar)

Alessandra Dejo, Madbar’s head bartender, shines in a super cool environment. “Ale will always welcome you with a smile, good vibes and will prepare the most epic cocktails you can imagine,” says Madbar’s Instagram page, so don’t miss out on the opportunity to try this surprising and delicious menu. Encouraged by El Comercio, the barwoman created Madsour, a cocktail with a purple hue, made with pisco macerated with molle pepper and jamaica flower. Here is her creative recipe.

(Video: Alexander Infante)

Lady Bee is a private bar with a signature cocktail bar that contributes to the care of nature through the Reforestation Program with the Community of Bajo Madre de Dios, in the buffer zone of the Tambopata National Reserve. From this area the bartenders Alonso Palomino and Luciana Delgado bring the supplies for the new menu that is being released, as well as from other places in Peru. An advance: the LB Bloody Mary has tomato, fennel, coriander seeds, tucupí (from Iquitos), lacto eye fish, mix of peppers and oyster from Casma (Ancash).

In response to the challenge posed by El Comercio, the pair of mixologists created their Miraflores cocktail, a pisco-based sour with the peculiarity of two ingredients that characterize the style of this bar: mountain honey from the Amazon and mandarin lemon. of Tingo Maria. Enjoy it.

(Video: Alexander Infante)

Angel Solorzano (Felix Comedor)

Ángel Solórzano is currently the head bartender at Félix Comedor & Rafael Restaurante, as well as the founder of Death Potion. He has been nominated for the 2021 Luces Awards for his creativity, demonstrated in the relaxed cocktail and with more complex notes that he offers us in this video. The mixologist uses in his preparation not only pisco but also a pisco brandy made in Mala, to then give floral touches of chamomile to his creation, which he calls Bisou Sour.

(Video: Alexander Infante)

Fiorella Larrea (Skylight)

Last year, the Hotel Belmond’s Tragaluz bar launched a new menu devised by Fiorella Larrea and her team, with a renewed and unprejudiced image. It is a colorful and fresh proposal with drinks like Capitana, a version of the classic Capitan, but softer and with white chocolate on the edges. Although the cocktail bar is a space dominated by men, Larrea intends to erase stereotypes through flavors for all genders. For the challenge that we proposed, the barwoman created the El Legado cocktail, a subtle variation of the pisco sour that she prepares based on pisco italia. Get to know her recipe in this video.

(Video: Alexander Infante)

Gerson Arteaga (Hidden Bar)

Gerson Arteaga, co-owner of Hidden Bar, devised a card that can play with the location of the bar, a hidden space within the Pasaje Mártir Olaya in Miraflores. It is a mysterious bar that works its cocktail menu with that idea, with secret ingredients that can be discovered. A lover of classic cocktails, the bartender acknowledges that his passion is working on new versions of them. For the challenge that he is now summoning, he created the Sambo Malató: a pisco sour to which he adds notes of vermouth and bitters, with aromas of thyme and rosemary. Follow his creation in this video.

(Video: Alexander Infante)

Lio Alejandro (Dada)

Lio Alejandro continues to surprise with his techniques that revalue the inputs of the Peruvian Andes. Originally from Huancayo, the mixologist explores his creativity to the limit with amazing results full of Peruvian identity. In response to the challenge that we proposed, Lio created a cocktail that he named Fiesta de Agua, in honor of the Ayacucho festival where chicha de jora animates the celebration. Without straying too far from the classic pisco sour recipe, the bartender uses traditional chicha as an important element in its preparation. Enjoy this recipe.

(Video: Alexander Infante)