Connect to Peru

Where Americans and Peruvians Living Abroad Connect to Peru

Posts Tagged ‘sour

Cherry Piscotini, Recipe Exclusively From Las Canteras Restaurant

leave a comment »

cocktail-pics-002

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!

Advertisements

Written by Catherine Castro

February 8, 2009 at 10:49 pm

How is Peru Celebrating “Pisco Day”?

leave a comment »

Tourists Enjoy Pisco Sours in Lima (Andina)

Tourists Enjoy Pisco Sours in Lima (Andina)

The Pisco Sour, the most symbolic beverage of Peru and considerd a “national cultural patrimony”, will be starring this weekend’s crowded festivals in Peru, with thousands of free tastings, contests and dances throughout the country, as the largest Peruvian newspaper El Comercio reports.

Many activities, such as free tastings, competitions and dances are taking place in the capital city of Lima, and throughout the nation since Thursday, February 5 thru tomorrow Sunday, February 8.

In Lima, the Municipality of Surco, Peru’s Ministry of Production and the National Commission of Pisco (Conapisco) will host the 6th National Pisco Sour Festival at the Parque de la Amistad in Surco district.

Andina news reports:

Visitors will have the opportunity to sample Peru’s flagship drink and enjoy a series of artistic and cultural activities. The festival will open at 12:00 (local time) with a Pisco Sour toast and thereafter local authorities will unveil a bust of Victor Morris, creator of the original Pisco Sour recipe.

At 15:00, several young students will participate in a Pisco Sour contest; while at 18:00, the “Pisco Sour: History and Tradition” book by Guillermo Díaz Vera will be presented.

Afterwards, Peruvian historian Luis Repetto, journalist Raul Vargas and deputy foreign minister Gonzalo Gutiérrez will comment on certain particulars of this book.

The Pisco Sour contest will continue on Saturday, Feb. 7, at 15:00 with the professional category and then Creole singer Cecilia Barraza will perform for the audience at 21:30.

The celebrations will end on Sunday, Feb 8, at 15:00 with the final of the Pisco Sour contest in the champions category. All these shows and activities are free.

The Parque de la Amistad (Friendship Park) is located in the Limean district of Surco, a block from the intersection of Benavides and Caminos del Inca Avenues.

In the provinces of Peru, many free demonstrations will take place this weekend, as well as dances and all kinds of activities to promote the Pisco Sour.

In the southern region of Ica, where the pisco originated, visitors will receive 3,000 free Pisco Sour drinks, and the Pisco Producers Association will elect its “Queen of the Pisco”.

Contests will take place where bartenders, chefs, students or fans will prepare their own recipes and look to win the prize for the “Best Pisco Sour”.

Written by Catherine Castro

February 7, 2009 at 3:52 pm

Posted in drinks, Events, News, Travel

Tagged with , , , , , ,

Where to Celebrate “Pisco Day” in the U.S., by Macchu Pisco CEO and Owner Melanie Asher

leave a comment »

melanie3Our friend and owner of Macchu Pisco Melanie Asher provides a list of the hottest places in the main U.S. cities to celebrate “Pisco Day” this weekend. Here is the list and a link to their websites to get more information!

In New York: PDT (113 St. Marks Pl., in the East Village) or Yerba Buena (23 Avenue A)

In Washington, DC: The Gibson (2009 14th St. NW, in the U Street area), Bar Pilar (1833 14th St NW, in the U Street area) or Las Canteras (in Adams Morgan)

In Virginia: PX Lounge (in Alexandria) or The Majestic (in Alexandria)

In Maryland: Aroma (in Olney)

In Boston: The Four Seasons (200 Boylston Street) and Eastern Standard (528 Commonwealth Ave)

In Las Vegas: Sushi Samba (3325 Las Vegas Blvd. South)

And, to this list I’d also add:

In Boston: Taranta (North End) and Orinoco (22 Harvard Street in Brookline, or 477 Shawmut Avenue in downtown).

Happy Pisco Day, and thanks to Melanie for sharing these tips with Macchu Pisco fans!

Written by Catherine Castro

February 7, 2009 at 2:15 pm

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

leave a comment »

Sour Haas

"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!

Written by Catherine Castro

February 6, 2009 at 11:04 pm

“The Georgetowner” Names Peruvian Pisco Drink as Cocktail of the Week

leave a comment »

gt_coverOne of the many yummi things to try at Peruvian restaurant Las Canteras is its innovative ways of preparing pisco-based drinks. Located in the Adams Morgan area in Washington, DC, Las CanterasSour Haas was named Cocktail of the Week by The Georgetowner, and Gary Lee, one of its restaurant owners and former Washington Post travel writer, shares the recipe!

Gary begins by muddling fresh mint leaves in a glass. Next he carefully slices a portion of ripe avocado, which is added to the crushed mint. The ingredients are rounded out with a dash of simple syrup, pineapple juice and pisco. To properly merge the elements, Gary gives the components a good workout in a cocktail shaker. Because the drink consists of four distinctive ingredients, Gary notes that it is very important to shake it fully to make sure it is well blended. When he pours the combined mixture into the glass, the result is an opaque, pale green beverage.

Go ahead and try making it at home! But if you are in the Washington DC area, you can get a taste from its creator at Las Canteras restaurant located at 2307 18th Street NW, Washington, DC.

As you might recall, its executive chef Eddy Ancasi was our special guest revealing his Peruvian-style Christmas a few weeks ago. But most importantly, stay tuned to my upcoming post as I uncover the story behind Las Canteras and its chef, and other surprises coming up soon!

Written by Catherine Castro

January 10, 2009 at 8:46 pm

Pisco Sour: The Perfect Family- and Friends-Gathering Companion for this Holiday Season

leave a comment »

pisco-sour-imageSo now that you know what “pisco” is (if not, you can read my earlier post), and with the upcoming Holiday season and surely many family and friends gatherings, here is a great way how to keep your guests entertained with some good Peruvian pisco sour!

This recipe comes from a site recommended by my friend Renzo Palacios, a contributor on matters of pisco for my blog. In this English site, you can get a lot of the basic information by clicking the yellow icons on the bottom, including: what is pisco, how it is made, the fine crystal glass designed by the Austrian house Riedel with an ideal form to correctly appreciate its taste best, how to recognize a good pisco, etc.

So here is an easy-to-make recipe pulled from this site, with some tips when preparing it:

  • 3 oz. pure pisco
  • 1 oz. lemon juice
  • 1 oz sugar syrup
  • 1 egg white
  • ice cubes (just a few enough to cool it)
  • angostura bitter

In a blender, mix the egg white and lemon juice. Add the sugar syrup, the ice cubes, and pisco. Mix again. Pour into a cocktail glass or champagne flute, and add drops of angostura bitter on top in the middle.

And here are some TIPS:

  • The secret of a good tasting pisco sour (besides using a good pisco) is the shaking of its egg whites. The more air the egg whites get when shaking, the better it will taste. That’s why many people prefer preparing it on a cocktail shaker instead of a blender.
  • Here are some fine old-renowned pisco brands you might want to try asking at your local specialty liqueur store: Ocucaje, Santiago Queirolo, or Tacama. The best type for pisco sours is the pisco coming from Quebranta grapes (read label). If you don’t find it, you can try any other brand out there, but make sure you get a Peruvian-made brand to get good quality results – and get the real pisco, not a different type of grape-made liqueur.
  • The angostura bitter will come in a bottle similar to wine or smaller. The liquid is browned-colored. You might be able to find it at a specialty liqueur store. All you will need is 2-3 drops of it in the middle of the pisco sour at the end (I personally prefer just the bitter versus adding also the cinnamon).
  • Don’t try using regular or powdered sugar instead of the sugar syrup. You will get a totally different taste.
  • Don’t replace lemon for lime. The taste of the pisco sour is great when you bring the acidity of the lemon into the mix.

If you don’t know where to get pisco or angostura bitter, you might want to check out a specialty liqueur store in your city. In the Washington DC area, I love buying my supplies at the Wine Specialist located at 2115 M Street NW (www.winespecialist.com). You can order the angostura bitter if they don’t have it on stock.

There are several ways to make a pisco sour (some change the proportions), but this one I found to be the easiest one to make.

Pisco Sour is not the only drink you can make from pisco. So make sure you stock up on those precious pisco bottles and stay tuned for more pisco-based recipes later on!

Let me know how you did! It will be a great way to rehearse for the upcoming “Pisco Sour Day” in early February!

Salud!

Written by Catherine Castro

December 22, 2008 at 12:49 pm

Obama-Inspired Pisco Sour to Star Holiday Kick-Off Party in New York City

leave a comment »

Not every party around Obama happens around the Beltway. New York City will be the location where the “PiscObama Sour” is expected to become the star among  business, government and social jet-setters on December 18 at 6 pm at m1-5 located at 52 Walker Street in the TriBeCa area.

Organized by Golden Networking, the “PiscObama Sour” is the Obama-inspired Peruvian pisco sour to be served and developed in partnership with Macchu Pisco, a leading Peruvian pisco brand available in the U.S.

I spoke with Edgar Perez, founder of Flavors of Peru who launched Golden Networking, about his upcoming event, and he said:

“Our Holiday Kick-Off Party TriBeCa Style will be the first of networking events we will organize every month. As we expect to attract an upscale and diverse audience, we thought it would be important to promote our favorite cocktail, the PiscObama Sour. For more than a few of our guests, it will be their first time enjoying the flavors of the authentic Peruvian Pisco.”

For more information about this “Holiday Kick-Off Party TriBeCa Style”, click here.

It is a great opportunity to enjoy a Peruvian pisco sour in the Big Apple!

tribeca

SAVE THE DATE: Inauguration Party New York Style, Venue: Highbar, Date: January 15, 2009, Time: 6:00 pm.

Written by Catherine Castro

December 7, 2008 at 8:09 pm