Pisco power

By | Category: Travel tips & opinions

In celebration of National Pisco Week, JAT spent an enjoyable at the Chilean Ambassador’s Residence sipping on some of the best Pisco in the world while learning a little more about this famous South American brandy.

Renowned London bartender, Glenn Hooper, showcased the spirit’s versatility through bespoke cocktail recipes – several of which we’re sharing with you below. Are we good to you guys, or what…

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Pisco flows through the veins of Chile, proud guardian of a history on the verge of turning 500 years old. Born at the foot of the Atacama Desert, bundled by the ever present sun and raised under the reflection of the world’s clearest skies, Pisco is the ambassador of Atacama and Coquimbo regions’ inhabitants, their character, patience and taste for perfection.

Pisco is a colourless or amber coloured spirit, made by disliking grape wine into a high proof spirit. The grapes are fermented (which technically makes Pisco part of the brandy family) and then taken through a distillation process before bottling.

VALDES COOLER
Glass: highball
Ice: cubed
Garnish: pineapple cubes from marinade, 2x lemon 1/2 wheels
Straw: 8” clear plastic

Ingredients
50ml Pisco
25ml Pineapple marinade syrup
20ml fresh lemon juice

Dash Angostura bitters (optional)

Top with soda water

Method: build in glass on ice

Prep: pineapple marinade

1. Dissolve 1kg caster sugar in 1 litre freshly boiled water (makes 1.5 litres simple syrup.
2. Add 1 tablespoon black peppercorns, 1 bay leaf, 2 anise stars, 3 cinnamon quills, 4 slices fresh gingers, 6-10 crackd cardamom pods, 8 cloves to syrup
3. Peel, cut and cube (discarding core) 2-3 pineapples
4. Fill 2 litre Kilner jar with cubed pineapple, spices and simple syrup
5. Leave to infuse for 2-3 days, shake occasionally and remove any spices that become too predominant.

ADMIRAL COCHRANE
Glass: highball
Ice: cubed
Garnish: lime wedge
Straw: 8” clear plastic

50ml Pisco
12.5ml Elderflower cordial
Top with tonic water

Method: Build in glass on ice

Tamaya
Glass: 5oz cocktail
Ice: cubed for chilling and stirring
Garnish: orange twist

50l Pisco El Gobernador
10ml Merlet Poire
3D orange bitters

Method: chill cocktail glass, stir ingredients with ice and pour into empty glass. Express oils from orange twist over drink and garnish.

LAPOSTOLLE VESPER
Glass: 5oz cocktail
Ice: cubed for chilling and stirring
Garnish: orange twist
60ml Pisco Lapostelle
45ml Vermouth Bianco
20ml Grand Marnier Cordon Rouge

3 dash orange bitters

Method: Chill cocktail glass, stir ingredients with ice and pour into empty glass. Express oils from orange twist over drink and garnish.

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KAPPARINHA
Glass: rocks
Ice: cushed
Straw: yes
Garnish: lime wedge

4 lime wedges
40ml Pisco KAPPA
20ml Simple syrup

Method: Muddle lime wedges with simple syrup in rocks glass.
Fill glass with crushed ice, add KAPPA then place shaker securely over rocks glass.
Shake well and pour contents back into rocks glass

SUENO VERD
Glass: 5oz cocktail
Ice: cubed for chilling and stirrung
Garnish: green apple slices

1” cube fresh (skinned) ginger
75ml Pisco Bauza
30ml Pressed Apple juice
10ml simple syrup

Method: Chill cocktail glass. Muddle ginger cube in base of cocktail shaker, fill with ice and add all other ingredients. Shake vigorously then strain into empty glass. Garnish.

BAIZE ANNIVERSARIO STILL
Glass: rocks
Ice: cubed (optional)

50ml Pisco Bauz-Anniversario

Method: pour and enjoy

PINCHUCHO
Glass: 5oz cocktail
Ice: cubed for chilling and stirring
Garnish: lemon twist

50ml Pisco Waqar
25ml Antica Formula

Method: Chill cocktail glass, stir ingredients with ice and pour into empty glass. Express oils from lemon twist over drink and garnish.

ALEJANDRO
Glass: highball
Ice: cubed

Garnish: pear slices

30ml Pisco ABA
20ml Poire William Pear Liqueur
20ml fresh lemon juice
10ml vanilla gomme
Top with soda water


Method: fill a cocktail shaker with ice and add first four ingredients, shake vigorously then strain into glass over ice. Top with soda water and garnish.

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