Peruvian pisco is an unaged wine that is distilled one time. We believe single distillation brings out the characteristics of each grape varietal, whereas a double or triple distillation might mask important flavors and aromas.
Because Peruvian pisco is made from wine and it is so aromatic and flavorful, it pairs especially well with food. In this post, we have chosen some of our favorite Peruvian dishes and combined them with signature PiscoLogía cocktails to create a perfect harmony of food and drink. The next time you eat Peruvian cuisine, use this as a guide to enhance your culinary experience. For details about each cocktail recipe, please visit: http://piscologia.com/drink-recipes/.
Picarones– Doughnuts made from squash and sweet potato. Served with chancaca (molasses) syrup.
Pair with: PiscoLogía Quebranta in a snifter
Paring notes: In this combination, the aromas of caramelized banana of our Quebranta pisco accentuate the sweetness of the molasses syrup.
Turrón Doña Pepa– This dessert consists of chancaca syrup slathered between buttery layers of anise cookies. It is topped with generous amounts of sprinkles.
Pair with: Clover Club Peruano
Pairing notes: The raspberry undertones of this cocktail complement the fruity chancaca syrup and the sweet, crumbly cookies.
Choros a la chalaca– Mussels stuffed with spicy peppers, onions, corn and tomato.
Pair with: Piña Asada Fix
Pairing notes: The combination of sweet and tart in this cocktail cut through the intense flavors of the onion and spicy pepper chalaca salsa.
Rocoto relleno- Spicy pepper (rocoto) stuffed with meat, potatoes and vegetables. It is topped with cheese and baked. Usually served with scalloped potatoes.
Pair with: Pisco Punch
Pairing notes: This limey/pineapple punch is refreshing but hardy, matching the robust flavors of the meat and cheese in this dish.
Ceviche- A seafood dish typically made from fresh raw fish cured in lime juice and spiced with chili peppers, chopped onions, salt, and cilantro.
Pair with: Chilcano
Pairing notes: We think Peru’s most iconic dish should accompany Peru’s most iconic cocktail. The gingery acidic flavor of this cocktail pair beautifully with this spicy citrus dish.
Lomo saltado- A fusion of Peruvian/Chinese food. This stir fry dish combines sirloin, spicy peppers, onions, tomatoes and soy sauce.
Pair with: No Tea, No Shade
Pairing notes: The tannins from the tea and bitterness of the Aperol pair well with the sweet, spicy, savory flavors of this meaty dish.
Ají de gallina– A creamy, spicy chicken dish. Ají de gallina is similar to Thai curry, but the Peruvian version uses evaporated milk instead of coconut milk and ají amarillo peppers instead of curry paste.
Pair with: Pisco sour
Pairing notes: Another quintessential Peruvian dish that is best paired with a truly “Peruvian” cocktail. This creamy dish needs some acidity from the lime juice to create balance, while the foamy egg-white layer matches the velvety texture of the pepper sauce.