Pisco Recipes
"PISTON"
60 cc. of quebranta or acholado Pisco
Tonic Water
Ice
Lime
Put the Quebranta or Acholado Pisco in a large glass with ice and a slice of lime. Fill with tonic water.
"The Sweet Andes "
60 cc. of quebranta Pisco
30 cc. of vodka
15 cc. lime juice
crushed ice
Combine all ingredients in a cocktail shaker. Shake and serve (with ice) in a cocktail glass.
"The Crazy Mariachi "
40 cc. of Acholado Pisco
40 cc. of Fernet
Lime
Coca Cola
Cut the lime into cubes and squeeze to release the juice. Add the sugar, crushed ice, Pisco and Blue Curaçao. Serve with a straw.
60 cc. of quebranta or acholado Pisco
Tonic Water
Ice
Lime
Put the Quebranta or Acholado Pisco in a large glass with ice and a slice of lime. Fill with tonic water.
"The Sweet Andes "
60 cc. of quebranta Pisco
30 cc. of vodka
15 cc. lime juice
crushed ice
Combine all ingredients in a cocktail shaker. Shake and serve (with ice) in a cocktail glass.
"The Crazy Mariachi "
40 cc. of Acholado Pisco
40 cc. of Fernet
Lime
Coca Cola
Cut the lime into cubes and squeeze to release the juice. Add the sugar, crushed ice, Pisco and Blue Curaçao. Serve with a straw.
"Pisco Chilcano"
1 measure of Italia Pisco
1 slice of lime
Ginger Ale
Ice
Serve in a traditional glass adding ice and ginger ale as desired.
"TACNEÑO"
1 measure of Italia Pisco
½ measure peach liqueur
1 slice of lime
Angostura biters
Ice and Ginger Ale to taste
Serve in a tall glass. Drink created by Pisco Don Cesar as a way to appreciate the tasty distilled liquor from the city of Tacna.
By reader request:
"Pisco Encanelado"
Ingredients
1 cup of self-rising flour
5 eggs
8 T of sugar
1 tsp of vanilla
1 cup of dulce de leche
Sugar and water for a syrup
1 small glass of "Mosto Verde Mollar" Pisco
Ground cinnamon and powdered sugar for decoration.
To prepare:
Beat the eggs until frothy.
Add the sugar and continue to beat until the mixture forms a type of ribbon when the egg beater is lifted out of the bowl. Without stirring, add the vanilla and the sifted flour by folding it into the mix. Empty into a rectangular pan approximately 20x30cm that has been greased and flowered. Bake at moderate temperature for 25 minutes, or until it is cooked. Let cool and remove from pan onto a rack so it cools completely.
Syrup
Cut the cake into two layers with a sharp knife. Moisten one layer with half of the syrup and fill with dulce de leche. Cover with another layer of cake and moisten with the rest of the syrup. Cover with powdered sugar mixed with cinnamon, and cut into your desired portion size.
Source: elpiscoesdelperu
1 measure of Italia Pisco
1 slice of lime
Ginger Ale
Ice
Serve in a traditional glass adding ice and ginger ale as desired.
"TACNEÑO"
1 measure of Italia Pisco
½ measure peach liqueur
1 slice of lime
Angostura biters
Ice and Ginger Ale to taste
Serve in a tall glass. Drink created by Pisco Don Cesar as a way to appreciate the tasty distilled liquor from the city of Tacna.
By reader request:
"Pisco Encanelado"
Ingredients
1 cup of self-rising flour
5 eggs
8 T of sugar
1 tsp of vanilla
1 cup of dulce de leche
Sugar and water for a syrup
1 small glass of "Mosto Verde Mollar" Pisco
Ground cinnamon and powdered sugar for decoration.
To prepare:
Beat the eggs until frothy.
Add the sugar and continue to beat until the mixture forms a type of ribbon when the egg beater is lifted out of the bowl. Without stirring, add the vanilla and the sifted flour by folding it into the mix. Empty into a rectangular pan approximately 20x30cm that has been greased and flowered. Bake at moderate temperature for 25 minutes, or until it is cooked. Let cool and remove from pan onto a rack so it cools completely.
Syrup
Cut the cake into two layers with a sharp knife. Moisten one layer with half of the syrup and fill with dulce de leche. Cover with another layer of cake and moisten with the rest of the syrup. Cover with powdered sugar mixed with cinnamon, and cut into your desired portion size.
Source: elpiscoesdelperu
Translated by Katrina Heimark
Pisco Recipes
"PISTON"
60 cc. of quebranta or acholado Pisco
Tonic Water
Ice
Lime
Put the Quebranta or Acholado Pisco in a large glass with ice and a slice of lime. Fill with tonic water.
"The Sweet Andes "
60 cc. of quebranta Pisco
30 cc. of vodka
15 cc. lime juice
crushed ice
Combine all ingredients in a cocktail shaker. Shake and serve (with ice) in a cocktail glass.
"The Crazy Mariachi "
40 cc. of Acholado Pisco
40 cc. of Fernet
Lime
Coca Cola
Cut the lime into cubes and squeeze to release the juice. Add the sugar, crushed ice, Pisco and Blue Curaçao. Serve with a straw.
60 cc. of quebranta or acholado Pisco
Tonic Water
Ice
Lime
Put the Quebranta or Acholado Pisco in a large glass with ice and a slice of lime. Fill with tonic water.
"The Sweet Andes "
60 cc. of quebranta Pisco
30 cc. of vodka
15 cc. lime juice
crushed ice
Combine all ingredients in a cocktail shaker. Shake and serve (with ice) in a cocktail glass.
"The Crazy Mariachi "
40 cc. of Acholado Pisco
40 cc. of Fernet
Lime
Coca Cola
Cut the lime into cubes and squeeze to release the juice. Add the sugar, crushed ice, Pisco and Blue Curaçao. Serve with a straw.
"Pisco Chilcano"
1 measure of Italia Pisco
1 slice of lime
Ginger Ale
Ice
Serve in a traditional glass adding ice and ginger ale as desired.
"TACNEÑO"
1 measure of Italia Pisco
½ measure peach liqueur
1 slice of lime
Angostura biters
Ice and Ginger Ale to taste
Serve in a tall glass. Drink created by Pisco Don Cesar as a way to appreciate the tasty distilled liquor from the city of Tacna.
By reader request:
"Pisco Encanelado"
Ingredients
1 cup of self-rising flour
5 eggs
8 T of sugar
1 tsp of vanilla
1 cup of dulce de leche
Sugar and water for a syrup
1 small glass of "Mosto Verde Mollar" Pisco
Ground cinnamon and powdered sugar for decoration.
To prepare:
Beat the eggs until frothy.
Add the sugar and continue to beat until the mixture forms a type of ribbon when the egg beater is lifted out of the bowl. Without stirring, add the vanilla and the sifted flour by folding it into the mix. Empty into a rectangular pan approximately 20x30cm that has been greased and flowered. Bake at moderate temperature for 25 minutes, or until it is cooked. Let cool and remove from pan onto a rack so it cools completely.
Syrup
Cut the cake into two layers with a sharp knife. Moisten one layer with half of the syrup and fill with dulce de leche. Cover with another layer of cake and moisten with the rest of the syrup. Cover with powdered sugar mixed with cinnamon, and cut into your desired portion size.
Translated by Katrina Heimark
1 measure of Italia Pisco
1 slice of lime
Ginger Ale
Ice
Serve in a traditional glass adding ice and ginger ale as desired.
"TACNEÑO"
1 measure of Italia Pisco
½ measure peach liqueur
1 slice of lime
Angostura biters
Ice and Ginger Ale to taste
Serve in a tall glass. Drink created by Pisco Don Cesar as a way to appreciate the tasty distilled liquor from the city of Tacna.
By reader request:
"Pisco Encanelado"
Ingredients
1 cup of self-rising flour
5 eggs
8 T of sugar
1 tsp of vanilla
1 cup of dulce de leche
Sugar and water for a syrup
1 small glass of "Mosto Verde Mollar" Pisco
Ground cinnamon and powdered sugar for decoration.
To prepare:
Beat the eggs until frothy.
Add the sugar and continue to beat until the mixture forms a type of ribbon when the egg beater is lifted out of the bowl. Without stirring, add the vanilla and the sifted flour by folding it into the mix. Empty into a rectangular pan approximately 20x30cm that has been greased and flowered. Bake at moderate temperature for 25 minutes, or until it is cooked. Let cool and remove from pan onto a rack so it cools completely.
Syrup
Cut the cake into two layers with a sharp knife. Moisten one layer with half of the syrup and fill with dulce de leche. Cover with another layer of cake and moisten with the rest of the syrup. Cover with powdered sugar mixed with cinnamon, and cut into your desired portion size.
Translated by Katrina Heimark
Pisco bilingual magazine
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