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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If you think the pisco sour is the most Peruvian cocktail, it may surprise you to hear that we think the pisco & tonic should be the flagship cocktail of Peru. Quinine, the ingredient that gives tonic water its bitter taste, comes from the bark of Peru’s national tree, the cinchona.
There are 23 species of cinchona plants, six of which only grow in the tropical areas of the Peruvian Andes. The Cinchona officinalis (quina in Spanish) is among those 6 species. Quinine from this tree is not only used to make tonic water, but it also has been historically used to treat malaria.
You can make your own tonic water by soaking cinchona bark in carbonated water. However, it’s difficult to find. Sadly, cinchona trees are in danger of extinction.
We believe the pisco tonic should be revered as the quintessential Peruvian cocktail. Tonic, made from bark from Peru’s national tree + pisco + ice = the most Peruvian experience in a glass!
Pisco y Tonic
1.5 oz PiscoLogía Acholado
Top with Fever Tree Tonic
Serve over ice. Garnish with kalamata olives & lime peel
The unappetizing odor, fear of food-borne illnesses and adherence to a vegan diet are reasons many avoid raw eggs in their cocktails. The traditional pisco sour recipe relies on egg whites to create its creamy foam. However, these 3 alternatives use aquafaba, Ms. Better’s Bitters Miraculous Foamer and organic soy milk to create a similar texture.
First,Tara Duggan from the San Francisco Chronicle uses aquafaba:
2 oz. Pisco
1 oz. aquafaba, or the drained water from a can of unsalted garbanzo beans
1 oz. fresh lemon juice
2 teaspoons sugar or ¾ oz. simple syrup
Nico from Pisco Trail works with Ms. Better’s Bitters Miraculous Foamer in lieu of egg whites:
Maurice Dudley fromBlue Habuin Okinawa uses organic soy milk:
2 oz. PiscoLogía Pisco Acholado
1 oz. Shiquasa liquer
1 oz. Gum syrup
1 oz. Organic soy milk
*For all recipes, place all ingredients in a shaker without ice. Shake for 30 seconds. Add ice and shake again. Strain into chilled glass. When foam rises, garnish with 3 drops of bitters.
Pro-tip- If you’re making a maracuyá sour, passionfruit makes a natural foam. Vigorously shake 1 oz. of pure passionfruit juice with pisco and simple syrup. You will be pleasantly surprised by the natural froth that forms from the juice.
Leave us a comment if you find a favorite substitute for eggs whites for your pisco sours!
Pisco replaces rum in this Piña Colada-style concoction, showcasing the versatility of Peruvian pisco and highlighting its longstanding relationship with the pineapple.
The marriage of Peruvian pisco and pineapple happened thanks to Duncan Nicol, but the pineapple had gained fame in the USA long before the Pisco Punch. In the 1700’s, the tropical fruit began to symbolize opulence in the colonies- one pineapple cost the equivalent of $8,000 in today’s dollars, due to its “perishability, novelty, exoticism, and scarcity” (Raga).
When Nicol opened the Bank Exchange, the fruit was still a symbol of great wealth, but it had become less expensive due to the increased movement of goods during the Gold Rush. Ships used to stock up on prospecting supplies in Peru en route to San Francisco, among the goods were pisco and pineapples. The fruit soon became more accessible, allowing Nicol to mix pineapple syrup and pisco to woo San Francisco’s wealthiest drinkers.
Luckily pineapple is no longer for the elite, so we can use it in our favorite cocktails without breaking the bank. For this Matcha Colada, a Peruvian piña colada, we recommend PiscoLogía Acholado, our special blend of Quebranta and Italia piscos. The pineapple and coconut will pair beautifully with the tropical flavors and aromas of the Italia.
For a special treat, add matcha syrup and matcha dust, a finely ground powder of green tea leaves!
2 oz. Pisco Acholado
1 oz. Coconut cream
.75 oz. Pineapple juice
.75 oz. Matcha syrup
Shake and pour over pebble ice. Garnish with mint bundle and matcha dust
The influx of Japanese immigrants to Peru at the end of the 19th century greatly enhanced Peruvian cuisine through the development of Nikkei, the fusion of Peruvian and Japanese food. New ingredients such as ginger, soy, wasabi and raw fish and seafood slowly assimilated into Peruvian cuisine, eventually creating delectable dishes such as tiradito, pulpo al olivo and acevichado sushi.
In her Mai Nikkei Tai, Kami twisted the traditional Mai Tai recipe to nod to this culinary movement. A touch of ginger and sesame represent the Nikkei and Quebranta pisco replaces rum, embodying a delicious blend of Japanese and Peruvian flavors. The result is a truly Peruvian cocktail.
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.
In Peru, it is difficult not to stumble upon something associated with José de San Martín. From streets to provinces to statues to schools, this man’s legacy is ubiquitous. Born in Argentina, José de San Martín was a military leader who fought to liberate Argentina, Chile and Peru. However, he was notable not only for his efforts to gain independence in South America. San Martín also fought to abolish slavery, advocated for indigenous people and enacted freedom of speech in Peru.
José de San Martín first liberated Argentina and Chile from royalist rule. He then traveled to Peru to do the same. His efforts were successful; Peru’s independence was declared on July 28th, 1821. To this day, Peruvians celebrate Independence Day with copious amounts of pisco. Now they can add PiscoLogía’s San Martín cocktail to their repertoire.
Peru’s national hero died in France at the age of 72, shortly after hearing the news of Argentina’s victory against the Anglo-French blockade. To note this historical fact, Kami added a French twist to this cocktail with Chartreuse and Dubbonet.
Created by the master Kami Kenna, we present the San Martín cocktail to you:
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.
Update: Click on the link for e-commerce options to buy PiscoLogía and have it delivered to your door!
Here are some options to buy our Peruvian pisco in the Inland Northwest:
My Fresh Basket
1030 W Summit Pkwy
Spokane, WA 99201
Millwood Grocery and Spirits
3409 N Argonne Rd
Millwood, WA 99212
Bulldog Liquor & Wine
1101 N Division St
Spokane, WA 99202
Other areas in Washington State:
PiscoLogía is distributed by American Northwest Import and Distribution in Washington State. To see where to purchase our Peruvian pisco in Washington, please contact them directly: http://www.anwdistributors.com/
Liquor distribution is controlled by the State of Idaho. Please check your local liquor store to see if PiscoLogía is available. If you can’t find it on the shelves, you can request that it be special ordered. For more information, please visit: Idaho State Liquor Division
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!