Eliseo, a citrus liqueur from the Peruvian Andes that will be the new summer favorite

“Peruvians are beginning to discover and feel pride in their own quality products,” emphasizes Liseth Miranda, CEO of Inti Distillery, from Cusco. She is referring above all to the various spirits from artisanal, small-batch distilleries that have appeared in recent years: “when they discover that the product is delicious, they want and can buy it.” […] We know that this has a future. More bars are beginning to have their Peruvian distillates and liquors sector,” adds the businesswoman.

It was her love for Peruvian ingredients that led her, together with Lorenzo Zanchín, to create Intira Gin seven years ago. The premium gin, handcrafted at 2800 meters above sea level in the Sacred Valley of Cusco, has won multiple international medals. Now, a new member joins the family: Eliseo, a Peruvian citrus liqueur in the style of Italian limoncello, in honor of Zanchín’s family.

His family was dedicated to the production of grappa in his country and Lorenzo, who has lived in Cusco for more than 10 years, is the master distiller behind this new Andean liquor that revalues ​​the quality and uniqueness of Peruvian citrus fruits.

The seven citrus fruits used in the preparation of Eliseo come from the southern valleys of Cusco (ceja de jungle) and are purchased directly from farming families. Orange, lime, green-peeled mandarin (on the verge of extinction), orange-peeled mandarin, two types of lemons plus rough lemon give life to the liquor. In the mouth it has a sweet, friendly flavor, in which lime, tangerine and lemon stand out.

How is it different from limoncello? Although their technique is used, seven citrus fruits are used (instead of one: the rough lemon), making it a unique product. “We could say that Eliseo is richer because it has more products and essential oils from various citrus fruits. It gives it a more diversified and complex taste; that is Peru. We have done everything in one to demonstrate that Peru is multi-product and multi-flavored,” he maintains.

If you have never tried the Italian aperitif, Liseth Miranda thinks of comparing it to the aniseed drink you have after a big lunch. “Aniseed is an anise liquor that is drunk after meals to digest. We would still say limoncello but based on citrus,” she says.

This Peruvian citrus liqueur is perfect for summer. How to prepare it at home? Miranda recommends two versions: spritz (you add sparkling water, a touch of prosecco and a few ice cubes to the liqueur) or tonic (liqueur with tonic water and ice). Another option is to serve it directly: take a glass, a couple of ice cubes, add 1 or 2 ounces and we have a fresh and easy-to-drink cocktail.

It is only a matter of time before, in Italy, they take this “cousin” of limoncello with Peruvian ingredients. Health!