In the land of Pisco... Pisco Cocktails

Pisco / Peru more tan 400 years of History & Tradition (1613-2013).


Translated by Katrina Heimark

We would like to thank Mr. Enrique Vidarte Morales, the head of the Bar at Cala Restaurant for allowing us to publish his recipes. emvidarte@hotmail.com

Carrot Martini
Method: Beaten
Serving Glass:  10oz Martini

Ingredients:
2.5 oz. Carrot Extract
3   oz. Pisco Italia
1   oz  Cane Syrup
0.5 oz. Lime juice
Ice cubes
Decoration: Carrot slices, placed inside the glass.

     
Verdecito
Method: Liquefied:
Serving Glass: Margarita

Ingredients:
2.5  oz. Pisco Torontel
12 – 15 Spearmint leaves
30 – 35 grams of Sugar
0.5 oz. Lime zest
Crushed Ice
Decoration: A Sprig of Spearmint

Strawberry Collins
Method: Direct
Serving Glass: Long

Ingredients:
2.5 oz. Pisco Acholado with Strawberries
0.25 oz. Lime juice
0.25 oz. Cane Sugar
Sliced Strawberries
Largue Ice cubes
Complete the drink with sparkling wáter

Pisco bilingual magazine