In the land of Pisco... "Pisco Cocktails" (Classics)

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. Capitán (Captain) 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) Highball Glass 2.5 oz Quebranta Pisco Juice from one lime, squeezed just before serving Lime slices 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) Kero Glass 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.