Cocktails with high-altitude Peruvian spirits? Meet the Shizen menu that adds a Japanese twist

“In the restaurant we work a lot with Peruvian ingredients and, this time, we focus on these distillates.” […] We use them because they represent Peru quite a bit. They have a lot of identity,” he points out. “This year, we decided [con los dueños] give a lot of focus to the Peruvian product. It has always been done, from fishing, and we want to transfer the same to the bar by working with Peruvian distillates,” he adds.

JOURNEY THROUGH THE HEIGHTS

To create the cocktails, they worked with Aqará (agave distillate made in Caraz, located in Huaraz, at about 2,200 meters above sea level), with Vodka 14 Inkas (the yellow potato is harvested at about 3,000 meters above sea level) and added Pisco Ferreyros which, although not It is made at altitude, it is a flagship distillate.

Agave is known for being the basic ingredient for making the very Mexican tequila. But Aqará does not seek to be the same, “they are different products and that makes it unique: our own Peruvian agave distillate,” highlights the bartender. While Vodka 14 Inkas has achieved its own identity due to its shape (its labels show the Inca decorations of the tapapu) and substance (being the first native potato vodka).

NIKKEI FUSION AT THE BAR

Shizen’s spirits menu invites you to take a trip from the heights (4,500 meters above sea level) to the coast (500 meters above sea level) depending on the ingredients used. We start with ‘tocapu’, whose base is 14 Inkas Vodka, to which they add shochu (Japanese alcoholic drink) and olluco tsukemonos (a pickle that enhances the flavor of the drink).

Then there is the ‘pumacayán’, inspired by a Mexican cocktail, which contains Aqará, ají mochero liqueur (very Peruvian!) and is completed with grapefruit tonic and lemon juice. Finally, there is the ‘uni kenko’ based on Pisco Ferreyros, a little vermouth and (fermented) sea urchin garum. “It’s a version of ‘captain’, but giving it a Nikkei twist,” explains Leonardo Revolledo.

The ‘kaphiy’ (with shochu, 14 Inkas Vodka, coffee liqueur, horchata and lemon juice) and ‘capacocha’ (with Pisco Ferreyros, tomato, leche de tigre, lemon and Worcestershire sauce) complete the menu. As you may have noticed, this Peruvian-Japanese fusion was also brought to the bar by combining inputs and techniques from both sides: “there is a Japanese twist with the hedgehog garum or shochu. That is the approach we are taking, working with a lot of Peruvian products with Japanese techniques, culture and traditions,” says the bartender.

THE PAIRING

What to accompany these drinks with? Shizen’s bar manager especially recommends complementing the ‘pumacayán’ with some northern hamaguri (fresh clams with yuzu, olive oil and zarandaja textures) and the ‘uni kenko’ with nigiri uniyuzu (fresh salmon, sea urchin cream, yuzu gel, rocoto oroshi and crunchy seaweed).

This is Revolledo’s first experience as a bar manager and he highlights that he has the opportunity to carry out everything from activations to working directly with brands to develop new ideas. “Together with Alejandra Hermosa (barwoman) we have achieved incredible things in the restaurant and thanks to that we are always updated with the liquid world,” he says. Be attentive to his new proposals.