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Pisco Day: 10 recipes to enjoy the flagship drink

The fourth Sunday of July is celebrated on Pisco Day, the national distillate that fills all Peruvians with pride, for this reason, today we have decided to share ten recipes in which the flagship drink is the protagonist. Pay close attention and write down all the supplies you need.

1. Pisco Sour

Ingredients

  • 14 ice cubes
  • 8 ounces of pure Quebranta pisco
  • 2 ounces gum syrup
  • 2 ounces lemon juice
  • 1/2 clear
  • 4 drops of Angostura bitters

Preparation

Fill shaker with six ice cubes and chill for one minute. Discard the ice and add the pisco, syrup, lemon juice, egg white and remaining ice cubes. Blend for eight to ten seconds and serve by straining into two chilled glasses. Garnish each glass with two drops of Angostura bitters.

2. Pisco Sour in the style of the English Bar

Ingredients:

  • 4oz pure Quebranta pisco
  • 1oz lemon juice
  • 1oz gum syrup
  • 1 dash of egg white
  • 5 to 6 ice cubes

Preparation:

Add the ingredients and shake vigorously in the cocktail shaker.

Serve in a previously cold glass, leaving the ice in the shaker.

Finish with one to two drops of Angostura bitters.

PISCO DAY, TOUR OF COUNTRY CLUB AND QUEIROLO BARS

3. Carob cocktail

Ingredients:

  • 6 oz pure Quebranta pisco
  • 3 oz carob
  • 2 oz syrup of gum
  • 8 oz evaporated milk
  • 2 eggs
  • 16 ice cubes
  • cinnamon powder

Preparation:

Blend the pisco, algarrobina, syrup, evaporated milk, eggs and ice cubes for eight to 10 seconds. Serve by straining into four previously chilled glasses. Garnish with the ground cinnamon.

Cocktail Algarrobina.  (Photo: Youtube/Capture-La Abuelita Rosa Cooking)

4. Chilcano de Guinda

Ingredients:

  • 4 oz cherry liqueur
  • 4 oz lemon juice
  • 6 oz drops of Angostura bitters
  • 10 ice cubes
  • 8 oz ginger ale
  • 2 lemon slices

Preparation:

In two tall glasses, distribute the cherry liqueur, lemon juice, Angostura bitters, ice, and chilled ginger ale, stirring with a teaspoon for four to six seconds. Add the lemon slices and garnish with stirrers. serve.

(Photo: Nancy Chappell)

5. Captain

Captain

Ingredients:

  • 2 oz pure Quebranta pisco
  • 2 oz Cinzano rosso vermouth
  • 1 cocktail olive

Preparation:

In a four-ounce glass, pour the pure pisco and the vermouth. Add the cocktail olive and serve.

Referential image.  (Photo: Allen Quintana/El Comercio)

6. Twirl

Ingredients

  • 3 cups of fresh milk
  • 1/4 cup of pisco
  • 2 tablespoons of sugar
  • 1 cinnamon stick
  • nutmeg to taste
  • 1 egg
  • ground cinnamon to taste

Preparation

In a saucepan over medium heat, mix the fresh milk together with the pisco, the sugar, the cinnamon stick and the nutmeg. Let it come to a boil, lower the heat and without stopping mixing add a beaten egg. Pass through a strainer and serve hot with a little sprinkled cinnamon powder.

7. Marticha

Ingredients:

  • 2 1/2 oz Torontel pisco
  • 1 oz syrup of gum
  • 1 1/2 oz mango juice
  • dash of lemon juice
  • 1 1/2 oz passion fruit juice.

Preparation:

Add the pre-mix by adding 5 ice cubes in a cocktail shaker and shake for 30 seconds, serve and decorate. In the case of making the cocktail in a blender, we will add only 3 ice cubes and process the mixture.

marticha  (Photo: Pisco Museum)

8. Majeno

Ingredients:

  • 2 oz pisco torontel
  • ½ oz apple liqueur
  • ½ oz syrup of gum
  • 2 oz passion fruit juice
  • 6-8 basil leaves.

Preparation:

Add some basil leaves with the syrup to the glass, press the leaves with the help of a mortar to awaken their aroma and flavor. Then we add the pisco, the set of torontel, passion fruit and apple liqueur, we homogenize the mixture with the help of a spoon. We add plenty of ice. To decorate we use 2 basil leaves, activate its aroma with a small blow and gently rub it on the edge of the glass, finally we place it on top of the cocktail as decoration.

Majeño.  (Photo: Pisco Museum)

9. Heritage Two Hundred

Ingredients:

  • 2 oz Heritage Pisco
  • 1 oz Aperol
  • 1 1/2 oz pineapple syrup
  • 1/2 oz strawberry vinegar
  • 1/2 oz creole lemon
  • 1/2 oz passion fruit
  • 4 and strawberries.

Preparation:

In a shaker we crush the strawberries. With the Pisco and the Aperol, we dose the other ingredients in the cocktail shaker and shake vigorously for 40 seconds, we serve in a 12-ounce glass making a double strain.

Decor:

Dehydrated orange and spearmint sprout.

Heritage Two Hundred.  (Photo: Pisco Museum)

10. Pisco Punch

Ingredients:

  • 2 Ounces of pisco (Italy grape)
  • 3/4 ounce syrup of gum
  • 2 ounces of pineapple water
  • Juice of half a lemon
  • pineapple cubes

Preparation:

  • In a shaker we put each ingredient with their respective amounts, add 5 ice cubes and shake it for about 30 seconds, serve in a tall glass, for example a glass of red wine.
  • Decorate with a slice of orange and pineapple cubes.
Discover the recipe for pisco punch and go ahead and prepare the drink at home.  (Photo: official)

Source: Elcomercio

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