I’ve never liked tomatoes much, even though I was born in Reynoldsburg, Ohio, the birthplace of the tomato (debatable). I think it has something to do with my Italian mother serving us Spaghetti with marinara sauce three times a week. However, I’ve become accustomed to Bloody Mary’s at Sunday brunches in Brooklyn. It’s such a pick me up after a late night, though I’ve searching long and hard for some sort of an alternative sans tomato. A sort of green drink Bloody Mary.
The Chilcano de Pisco is one of Peru’s classic cocktails, right up there with the Pisco Sour and Algarobbina. For many foreigners visiting Peru, it is the drink that starts their love for Pisco and is one of the easiest pisco based cocktails to make.
My article on Pisco – which was the culmination of several years of research with the spirit in Peru, Chile, and the United States – appeard today in the food section of the Los Angeles Times (U.S. sipping pisco again – latimes.com). A major U.S. newspaper has yet to print… Read More →
Mosto Verde Pisco is almost always the priciest bottle from any major pisco vendor. The name isn’t referencing the type of grape used in the pisco rather it relates to the distillation process. Mosto Verde simply means green must. Unlike a normal Pisco distillation, Mosto Verde does not allow the grapes to ferment completely, which leaves the liquid with some sugar content. The resulting taste is smooth, velvety, and full bodied. Mosto Verde is pisco is typically drank straight, though more and more mixologists that understand it’s subtle qualities are using it in cocktails that let those flavors shine.
The Washington Post’s Spiritis editor takes on the topic of Pisco on a visit to Peru to discover just how little he knew in Pisco, Perus Drink From the Desert – washingtonpost.com. Also check out the accompanying travel article, Pisco Sipping in Peru. Neither article delves too much in the technical aspects… Read More →
Tacama Vineyards in Ica, Peru have always produced Piscos, though I have never really been that impressed with them in the past. They have never been terrible, but just average. On a recent visit to Ica I stopped by the Tacama distillery to see what’s new and taste a few of their new piscos and wines and I was impressed on both fronts.
This is a strong, refreshing cocktail that has been going around mixology circles in various forms, not always with Grand Marnier though. The combination of Pisco and elderflower balances really well. I like adding the Grand Marnier because it adds a bit of smoothness. Plus, everything tastes better with Grand Marnier.