charlas de pisco / let's talk about pisco, music and Pisco, contest results, regional, nationals, Pisco festivals, cellars visits, leyends, recomendations and advices of the specialist, what is Pisco? where and what Pisco you should buy? what type of Pisco is ideal for a Pisco sour, Chilcano de Pisco or another cocktail?
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Pisco / Peru more than 400 years of History and Tradition (1613 -2013)
We would like to thank Mr. Fernando Melendez De La Cruz, Bartender and Chef, from Capitan Melendez Café-Bar for allowing us to publish some of his recipes.
5 oz Kero Glass
2 oz Quebranta Pisco
2 oz Vermouth Cinzano Rosso Vermouth
2 green olives
Combine the ingredients in a mixer with ice. Shake well, and strain into a chilled martini glass. Adorn with olives.
Pisco Chilcano (Chilcano De Pisco)
2.5 oz Quebranta Pisco
Juice from one lime, squeezed just before serving
3 drops of Angostura Bitters
3 ice cubes
4 oz Ginger Ale
Place the ingredients in the order listed into a highball glass, then gently stir.
The history behind the Pisco Chilcano was originally created by Italian Immigrants and was thought of as a cure for a hang over, just like the traditional Peruvian Chilcano Fish Broth Soup.
Classic Pisco Sour (Capitan Melendez 4-1-1)
4 oz Quebranta Pisco, or to taste
1 oz Lime juice, squeezed just before serving
1 oz Cane syrup
1/2 oz Egg White
4 ice cubes
2 drops of Angostura bitters
Add all ingredients, except the bitters, to a cocktail shaker, and shake until there is a dense foam. Drain the shaker. Decorate with a few drops of angostura bitters.
I recommend that you read this flavorful article that discusses one of the oldest versions of the elaboration of our unique Green Must Pisco around the world.
From 1876 and 1888 German Doctor Ernst Middendorf traveled through a large part of Peru, and established a vast study of the history, traditional culture, and the social reality of the country.
As part of his important observations, Middendorf offered a detailed version of the manner in which Pisco is obtained along the Southern Coast. In 1885, he visited the Quintana farm in Ica, where he could observe the sugar elaboration process, as well as that of grape “firewater.” From this experience, he detailed the following:
On top of a rocky outcropping, at the foot of which the sugar cane wheel is located, we find the facilities to press the grapes. They are made up of a round stone deposit, fifty feet in diameter, with a brick floor, joined by clay. In this recipient, some approximate five feet tall, the grapes are placed, and in order to crush them, some 8 to 10 horses and mules run in a circle, tied with a strong rope to a post in the center of the deposit. The juice runs through a stone channel to bottles for fermentation, where it will be stored for 14 days, and once fermented, is distilled. Along the round deposit in which the grapes are crushed, there are rectangular recipients, also made of stone and paved with bricks, in which the crushed grapes are pressed, with the hopes to extract the rest of the juice.
Middendorf, an astute observer, adds “The pressing mechanism is very primitive; it consists only of a large round disk made of wooden planks, and is pressed with thick beams and a rough screw also made of wood. The extracted juice runs through the stone channels to a general container. If the fermented juice is distilled before all the sugar has become alcohol, there is a finer firewater produced, called “green must pisco” (pisco mosto verde), and has a smoother, sweeter, and more aromatic flavor than the firewater prepared with the juice completely fermented. But it is much more expensive, as it requires three times the amount of green grapes. When the firewater is distilled, it fills curious bottles called Pisco, a name that probably comes from the port where they are sent to be exported.”
Ernst Middendorf . Perú Observaciones y estudios del país y sus habitantes durante una permanencia de 25 años 1894. Lima 1973
De los Diversos Significados del Nombre Pisco Crónicas y Relaciones que se refieren al origen y virtudes del Pisco, bebida tradicional y patrimonio del Perú (Banco Latino 1990). Normalmente no se traduce títulos de libros, pero lo hare aquí.
Ernst Middendorf. Peru: Observations and Studies of the Country and its Inhabitants During a Stay of 25 Years in 1894. Lima, 1973.
Of the Different Meanings of the Name Pisco, Chronicles and Relations that Refer to the Origins and Virtues of Pisco, National Drink and Heritage of Peru (Latin Bank 1990).
Ernst Wilhem Middendorf, Peruvian Traveler
Ernst Wilhem Middendorf was a German doctor who, influenced by Humboldt’s writings, decided to travel to the New World. In his travels through Peru, between 1859 and 1862, a true interest in all that is pre-Hispanic surged within him, which motivated him to study linguistics and archeology in Germany. Upon his return, he traveled through Peru, registering archeological and natural heritage for 25 years. He traveled through the Maranga Archeological Complex until 1886. His notes, photos and blueprints constitute a valuable documentary legacy about an city that he saw, for the most part, intact.
Middendorf summarized his work in an ambitious work titled “Peru,” which was published in Germany in 1894. His keenness for comparison and analysis, as well as his attention to detail both in description and registry, make Ernst W. Middendor a notable precursor to archeological research in Peru.
Taken from: http://www.elpiscoesdelperu.com/boletines/agosto2007/02.htm
Translate by Katrina Heimark
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