We would like to thank Giovanna Lopez Muñoz, the Director and Manager of Giodrink & Cocktails Catering / Organización de Eventos 
de Bar / for allowing us to publish her recipes.
giodrink72003@yahoo.com
de Bar / for allowing us to publish her recipes.giodrink72003@yahoo.com
1.-Chilcano de Lima "New Tendency Cocktails "
2 ounces of Italia Pisco or Torontel soaked in lime peel
1/4 ounce of fresh lime juice
A few drops of angostura bitter
1 slice of lime, finely chopped and without seeds
Ice
Ginger ale piccadilly
10 to 12 ounce glass
2 ounces of Italia Pisco or Torontel soaked in lime peel
1/4 ounce of fresh lime juice
A few drops of angostura bitter
1 slice of lime, finely chopped and without seeds
Ice
Ginger ale piccadilly
10 to 12 ounce glass
Preparation:
In a 10 to 12 ounce high ball glass add ice until about ¾ the way full. Later add the Pisco which has been soaked in lime peel, the fresh lime juice, the angostura bitters, an optional ¼ ounce of cane syrup. Fill the rest of the glass with ginger ale. Decorate with slices of lime inside the glass, and a small fresh sprig of mint. Stir and serve with a smile.
In a 10 to 12 ounce high ball glass add ice until about ¾ the way full. Later add the Pisco which has been soaked in lime peel, the fresh lime juice, the angostura bitters, an optional ¼ ounce of cane syrup. Fill the rest of the glass with ginger ale. Decorate with slices of lime inside the glass, and a small fresh sprig of mint. Stir and serve with a smile.
2.-Millka Moka "Signature and Creative Cocktails by the Author"
1.5 ounces of pure Pisco, Quebranta or Moscatel variety, soaked in cinnamon
1 ounce of Moka Millka Liqueur (Pisco, cream, chocolate and coffee)
½ ounce of coconut cream hak
½ fresh banana
1 ounce of evaporated milk
1 red cherry
1 slice of fresh fruit (anything that is in season)
6 ice cubes
1.5 ounces of pure Pisco, Quebranta or Moscatel variety, soaked in cinnamon
1 ounce of Moka Millka Liqueur (Pisco, cream, chocolate and coffee)
½ ounce of coconut cream hak
½ fresh banana
1 ounce of evaporated milk
1 red cherry
1 slice of fresh fruit (anything that is in season)
6 ice cubes
Decorative 12 to 14 ounce glass.
Preparation:
Add all the ingredients in the order listed into a blender. Blend for 25 to 30 seconds, until it is a uniform and compact mixture. Later serve in a pear-shaped glass or a decorative long drink glass (12 to 14 ounces). Decorate with two straws, 1 cherry or any colorful fruit. Drink with pleasure.
3.-Aguaymanto Shake "Novo-Andina Cocktails "
2 ounces of Italia Pisco, soaked in golden raisins
6 to 8 aguaymantos, clean and fresh
½ ounce of aguaymanto cream hak
½ ounce of artisan french vanilla syrup
1 ounce evaporated milk
Shaved white chocolate
1 aguaymanto with peel for decoration
6 ice cubes
Decorative 12 to 14 ounce glass.
Add all the ingredients in the order listed into a blender. Blend for 25 to 30 seconds, until it is a uniform and compact mixture. Later serve in a pear-shaped glass or a decorative long drink glass (12 to 14 ounces). Decorate with two straws, 1 cherry or any colorful fruit. Drink with pleasure.
3.-Aguaymanto Shake "Novo-Andina Cocktails "
2 ounces of Italia Pisco, soaked in golden raisins
6 to 8 aguaymantos, clean and fresh
½ ounce of aguaymanto cream hak
½ ounce of artisan french vanilla syrup
1 ounce evaporated milk
Shaved white chocolate
1 aguaymanto with peel for decoration
6 ice cubes
Decorative 12 to 14 ounce glass.
Preparation:
Add all the ingredients in the order listed into a blender. Blend for 25 to 30 seconds until it is a uniform and compact mixture. Serve in a champagne glass or a decorative long drink glass (12 to 14 ounces). Decorate with the aguaymanto and its peel, forming a beautiful flower on the edge of the glass. Finally, top with a dusting of white chocolate and enjoy this noble combination. Cheers!
Translated by Katrina Heimark
Pisco bilingual magazine
Add all the ingredients in the order listed into a blender. Blend for 25 to 30 seconds until it is a uniform and compact mixture. Serve in a champagne glass or a decorative long drink glass (12 to 14 ounces). Decorate with the aguaymanto and its peel, forming a beautiful flower on the edge of the glass. Finally, top with a dusting of white chocolate and enjoy this noble combination. Cheers!
Translated by Katrina Heimark
Pisco bilingual magazine
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