If you love Kami’s pisco cocktails, now you can download our recipe postcards! Click on the links below to learn more about the diverse ways to mix PiscoLogía. In addition to classic pisco cocktails such as the Capitán and Chilcano, you will also find new renditions of traditionally rum-based cocktails such as the Mai Tai and Piña Colada. Finally, if you are looking for something new, we know you won’t be disappointed by the spicy Bees Knees Stings or the Flor Canela.
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Today we present to you another classic Peruvian cocktail, the Capitán. Also known as the “Manhattan Peruano”, this mix of vermouth and pisco represents the fusion of Peruvian and Italian cultures in Peru.
According to “¡Que pase el Capitán!”, vermouth was first imported to Peru from Italy in the year 1859. However, its popularity peaked after WW1 when Italian immigrants in Lima started consuming the botanical fortified wine with Peruvian pisco. The economical cocktail was named after its price, “20 centavos” (20 cents).
When the 20 centavos’ popularity spread beyond the circles of Italian immigrants, its name evolved to Capitán. High in the Andes of Peru in the city of Puno, military captains used to stop in bars during their nightly patrols on horseback and order the 20 centavos cocktail. The bartenders would pass the drink to their uniformed customers saying, “For you, my Captain” (“Capitán” in Spanish). The name “Capitán” soon caught on and has been a part of Peruvian cocktail culture ever since.
Now you can now ponder that bit of history while savoring Kami’s version of the Capitán with PiscoLogía Pisco Acholado and sweet & dry vermouth.
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.
To understand the difference between Acholado and Quebranta, one must first understand what Peruvian pisco is. Peruvian pisco is a clear brandy made from 100% grapes. That means it is a fine wine that is distilled once and then aged in neutral casks.
Quebranta is a grape variety used to make Peruvian pisco, just like Cabernet Sauvignon and Chardonnay are types of wine grapes. In Peru, there are 8 grapes used in pisco production: Quebranta, Negra Criolla, Mollar, Uvina (non-aromatic) and Italia, Torontel, Moscatel, and Albilla (aromatic). In Spanish, a pisco made with a single variety of grape is called “pisco puro”.
Acholado means “blend”. If a pisco is an Acholado, it is made from either a blend of two or more types of grapes or from a blend of single variety piscos. Nati, our master distiller, mixes a perfect concoction of Quebranta and Italia grapes to create our PiscoLogía Acholado. Here is more information about the two:
Flavors: Matured dried currant & bananas
Aromas: Pecan and orange blossom
Pair with: Semi-sweet chocolate
Cocktail suggestion: “Eggs Benedictine”
2 oz. PiscoLogía Acholado
1 oz. Pineapple Syrup
1 oz. Lime
.5 oz Benedictine
Fresh grated nutmeg (garnish)
Shake vigorously in a shaker and serve on the rocks
Aromas: Grassy, herbal, carmelized banana
Flavors: Toasted almonds, pecans, tart green apples