Cherry Piscotini, Recipe Exclusively From Las Canteras Restaurant

Cherry Piscotini by Las Canteras (Washington, DC)

Washington-DC based Las Canteras co-owner Gary Lee shares with us another one of his innovative pisco-based drink recipes exclusively with “Connect to Peru” in celebration of “Pisco Day”.

So here is the recipe, and hope you have fun trying it at home!

Cherry Piscotini
Ingredients (1 serving): Two and a half ounces of cherry-infused Pisco, one half ounce of blackberry schnapps, a half ounce of cherry juice, juice from 1/2 lime, a splash of soda, a scoop of ice.

To make the drink, mix all of the ingredients in a cocktail shaker and shake well until nicely chilled. Serve in a chilled martini glass.

Optional decoration: sugar around the rim of the glass.Garnish with a cherry.

Enjoy!

“Pisco Day” Special Weekend Edition: Sour Haas Pisco Drink Recipe Exclusively From Las Canteras Restaurant

"Sour Haas" by Las Canteras Restaurant (Washington, DC)

It’s finally here! Every first Saturday in February, Pisco Day is celebrated in Peru and around the world to commemorate such a delicious liqueur, and the basis for preparing what people are claiming to be the hottest drink in 2009: the Pisco Sour.

Throughout this weekend, we will be publishing several pisco-related posts to celebrate this special day, including pisco recipes exclusively from Gary Lee – the co-owner of Washington, DC-based Peruvian restaurant Las Canteras – who is an expert on creating innovative pisco-based drink recipes, exclusive interviews, as well as tips on where to get good pisco sours, among other fun things.

This morning, we are kicking off the Pisco Day Special Edition with a recipe for Sour Haas, named after Hass avocados, one of the key ingredients. It’s designed to be a delicate balance between avocado, mint, pineapple juice and Pisco. Thanks to Gary for sharing this recipe with us! DO try it at home…or stop by tonight at Las Canteras restaurant to get it straight from Gary!

Sour Haas Recipe (1 serving)

Ingredients: four teaspoons of ripe avocado, eight leaves of mint, two and a half ounces of Pisco, two ounces of pineapple juice, two teaspons of simple syrup, and a scoop of ice.

 

Muddle the mint gently in a cocktail shaker. Mash the avocado into the mint with the muddler. Add the Pisco,  juice, simple syrup and ice and shake very well. The avocado and mint should be blended nicely together. 

 

Serve in a highball glass, garnished with a sprig of mint.

Enjoy!

Where to Get a Good Pisco Sour in Boston

In search for a nice place to grab dinner in Boston, my sister took me to this restaurant called “Orinoco”.

Despite not having Peruvian dishes (more of a Venezuelan/Latin American cuisine style), to my surprise they made this great pisco sour. Spoke with the bar tender who isn’t Peruvian, and he pretty much gave me the original Peruvian recipe which explains why it was so good!

I went to one of their two locations in 22 Harvard Street in the Brookline area (off the train – or “T” as they call it here – stop). Their other location is in 477 Shawmut Avenue in the Boston area.

You should check it out if you are in the Boston area. Click here to go to their website.