Matcha Colada

piscologia, craft pisco, piña colada, peruvian pisco, pisco cocktail

 

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!

 

Matcha Colada

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 

 

 

Source:

Raga, Suzanne. “The Super Luxe History of Pineapples.” Mental Floss, 25 June 2015, mentalfloss.com/article/65506/super-luxe-history-pineapples-and-why-they-used-cost-8000.

The Bank Exchange’s All Female Lounge: A Step Toward Libation Liberation for Women

Women's Organization for National Prohibition Reform, end prohibition

Source: Library of Congress

 

If you have ever heard of pisco, you have undoubtedly heard of Duncan Nicol, the inventor of the famous, yet surreptitious Pisco Punch cocktail. A Scottish immigrant who owned the Bank Exchange bar in San Francisco from 1887-1919, Mr. Nicol helped Peruvian pisco gain fame in the USA before Prohibition. San Francisco’s wealthiest used to flock to the Bank Exchange to quaff the limey pineapple cocktail made with Peruvian brandy. During the Gold Rush, ships carrying supplies for prospectors used to stop in Peru on their way to California. They left the port of Pisco brimming with bottles of liquor with the same name, their final destination: San Francisco.

The Volstead Act forced the Bank Exchange to close its doors in 1919 and Mr. Nicol died soon after, never revealing his recipe of the Pisco Punch (Pisco). To this day, bartenders across the globe craft their own personal interpretations, making it one of the most popular pisco cocktails.

But despite our love of this flavorful drink, the invention of the Pisco Punch isn’t our favorite part of the story. The Bank Exchange wasn’t avant-garde just because of its cocktails. Duncan Nicol had opened a female-only lounge there, creating the first public drinking space in the West for upper-class women (Difford). Without chaperones in this elegant bar, women were equal to men, a tiny symbol of progress in the movement for women’s rights. We like to envision many sophisticated ladies sipping on delicious pisco cocktails there, contemplating this feminist triumph.

This piece of historical information highlights the dichotomy of women and booze during that time period. It was a complicated time for females and liquor, as many women blamed the latter for domestic abuse and other malaise in society. Some crusaded against alcohol and led pro-prohibition campaigns, such as the Anti-Saloon League of America and Women’s Christian Temperance Union (Women). On the other hand, other women visited bars and were instrumental in repealing the 18th Amendment. As Madelon Powers notes in “Women and Public Drinking, 1890-1920”, many saloons before Prohibition had an entrance for women that was accessed from the side by “either wage-earners or the wives and daughters of wage-earners who resided in the crowded tenement districts of New York, Chicago and other urban centres during America’s industrialising era” (Powers). This proves that the upper-class women who frequented the Bank Exchange weren’t anomalies; women from working-class families also visited bars before Prohibition took effect.

Additionally, as mentioned before, some women fought to repeal the 18th Amendment, seeing that corruption, violence and clandestine drinking caused by Prohibition led to many societal woes. Organizations such as the Women’s Moderation Union, Molly Pitcher’s Club, and the Women’s Organization for National Prohibition Reform were some of those groups (Women). In these examples, we can see the equivocal relationship between women and liquor on both sides of the spectrum. All these women strove to fix America’s drinking problem in one way or another. They also found their voices and mobilized to fight for their causes.

It is unfortunate that the first female-only lounge of the West was shut down shortly after its inauguration. We will never know what could have happened if Prohibition hadn’t taken place.  Perhaps the feminist movement within the liquor world would have gained more momentum. Peruvian pisco might have become more popular across the entire USA because of Duncan Nicol’s Punch. What we do know is that our 3 PiscoLogía partners can fight to be leaders in this industry because of the actions of feminists in the past. So we will celebrate those small steps, tiny cogs in the wheel of progress, knowing that we will still have a long way to go.

 

 

Sources:

Difford, Simon. “Pisco Punch Cocktail.” Difford’s Guide – for Discerning Drinkers, 7 Oct. 2014, www.diffordsguide.com/encyclopedia/553/cocktails/pisco-punch-cocktail.

“Pisco Punch.” Wikipedia, Wikimedia Foundation, 26 Apr. 2019, en.wikipedia.org/wiki/Pisco_punch.

Powers, Madelon. “Women and Public Drinking, 1890-1920 .” History Today, vol. 45, no. 2, Feb. 1995.

Women’s Museum of California. “The Women Who Repealed Prohibition.” Women’s Museum of California, 6 Dec. 2017, womensmuseum.wordpress.com/2017/12/06/the-women-who-repealed-prohibition/.

Pairing your favorite Peruvian food with PiscoLogía

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: https://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.

choros a la chalaca, quebranta, cocktail pairing food, peruvian food pairing, piscologia, peruvian pisco

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.

rocoto relleno, quebranta, cocktail pairing food, peruvian food pairing, piscologia, peruvian pisco, pisco punch, pisco sour

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.

ceviche, chilcano, quebranta, cocktail pairing food, peruvian food pairing, piscologia, peruvian pisco

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.

lomo saltado, quebranta, cocktail pairing food, peruvian food pairing, piscologia, peruvian pisco, peruvian cuisine, pisco cocktails

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.

aji de gallina, pisco pairing, peruvian pisco, piscologia, pisco sour, cocktail food pairing

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.

 

 

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