Piscologia | pisco cocktails
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The (not-so) New Kids on the Block: Pisco and Mezcal

There are many parallels between the histories and cultures of Peru and Mexico, the crowns of the New World. Before the arrival of the Spanish, the Incas, Aztecs and Mayas had exceptionally advanced cultures. They were sophisticated astrologers, mathematicians, engineers and culinary experts. Today, Peru and Mexico not only share the Spanish language (and have many unique indigenous languages), but they both have immense pride in their national spirits, Pisco and Mezcal.

 

Fascinated by this socio-historical connection, our partner Kami Kenna loves combining Pisco and Mezcal in creative cocktails. We have highlighted one of her masterful creations, “The Meeting of the Minds” and the methodology behind it.

 

Kami: “When I think of Mezcal, the words ‘rustic, authentic, wild, alive, proud, terroir, historic’ come to mind. I associate words such as, ‘rustic, strict tradition, elegant, expressive, proud, terroir, historic’ with Pisco. I like to consider these concepts when creating combinations with both liquors. The flavors fit into this narrative and I play with proportions of the drink until they fill their starring roles.

 

When creating a cocktail, I like to pick a theme to help narrow my thoughts. If I incorporate a second base spirit, it’s important for me to understand their flavors individually and then together. I ask myself what other flavors can I combine to add interest and to highlight them.

 

In this case, I had a French 75 on my mind, so for sparkle, I grabbed a bottle of Txakolina – a delicious Basque wine. For this cocktail, I used the ‘rosado’ version, which worked perfectly as a topper and added the effervescent texture required for a French 75 style drink. It’s no secret that pineapple, lime and pisco make a dreamy Pisco Punch. For this cocktail, I decided to use a caramelized pineapple gomme syrup with clove and cardamom to add depth to hold up to the mezcal, a sweet and creamy Espadín with hints of mesquite from the roasting process. I was ecstatic with the final result, a cocktail I named “Meeting of the Minds”. I hope you enjoy this cocktail as much as I do!

 

Meeting of the Minds 

 

PiscoLogia Acholado-1 oz 

Mezcal Tosba- 1 oz 

Caramelised Pineapple Syrup- 1 oz

Fresh lime juice-1 oz 

Txakolina Rosado -1 oz 

 

Shake all ingredients together, top with Txakolina Rosado. Serve up. ¡Salud!

 

Peruvian Pisco Grapes: Acholado vs. Quebranta

quebranta grapes, acholado grapes, pisco peruano, peruvian pisco, how to make pisco, piscologia, types of pisco

 

Since PiscoLogía Pisco Quebranta hit the shelves in the USA last October, many people have asked us to explain the differences between Acholado and Quebranta. Let’s talk about what “Quebranta” means and how it compares to PiscoLogía Pisco Acholado.

 

Quebranta is a variety of grape 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).

 

Acholado pisco is made from a blend of grapes or a blend of piscos. Nati, our master distiller, makes a perfect concoction of Quebranta and Italia grapes to create an Acholado that can be both mixable in cocktails or enjoyed neat.

 

Here is a chart to compare the two:

 

PiscoLogía Acholado PiscoLogía Quebranta
Aromas Pecan and orange blossom Grassy, herbal, sweet caramelized banana
Flavors Balanced, matured dried currant and bananas Toasted almonds, pecans and tart green apples
Pairing Recommendation: Semi-sweet chocolate Camembert and apples
Mix it in this cocktail: “Eggs Benedictine”

2 oz PiscoLogía Acholado

1 oz Pineapple Syrup

1 oz Lime

1/2 oz Benedictine

Egg white

Fresh grated nutmeg (garnish)

Serve on the rocks


“Grape on Grape on Grape”

2 oz PiscoLogía Quebranta

.5 oz Manzanilla Sherry

.5 oz Punte E Mes Sweet Vermouth

Serve neat