Nuestro destilado selecto y reposado de mostos recién fermentados, toma el nombre Pisco de un vocablo quechua que significa “ave” que a su vez fue dado a los peruanísimos valle, ciudad y puerto peruanos Pisco (Diego Méndez de 1574). En el siglo XVI llegó la uva al Perú desde la Islas Canarias, traída por el Marqués Francisco de Carabantes. Cronistas de la época señalan que fue en la hacienda Marcahuasi, en el Cuzco, donde se produjo la primera vinificación de Sudamérica en 1,560.

Fue tal el éxito que comenzó a exportarse vino (sobre todo el producido la Iglesia) desde el Virreinato del Perú hacia España, los productores peninsulares gestionaron ante Felipe II la prohibición de este comercio, hecho que se concretó en 1,614. Como consecuencia de dicha restricción, los monjes hacendados intensificaron la preparación del aguardiente de uva, producto que salía de estas tierras por el Puerto de Pisco. Así sellaron, entonces el producto y su nombre.

El aguardiente peruano de uva denominado Pisco, fue ganando prestigio y sus volúmenes de exportación crecieron significativamente. Así lo confirman la noticias del comercio marítimo con el Perú de los siglos XVII y XVIII, en las que se da cuenta de cómo las condiciones propias de los valles de Ica y Moquegua y las técnicas desarrolladas, lograron un producto de altísima calidad que hoy es símbolo de tradición y orgullo.

El Pisco es por tanto un producto de rica tradición cultural, resultado del mestizaje indio y español; es reconocido como parte de la identidad nacional dentro y fuera de las fronteras del Perú.

El pisco es peruano.

PISCO SOUR BIONDI

Ingredientes:

2 onzas de Pisco “Italia” Biondi
1 onza de Pisco “Quebranta” Biondi
(en su defecto 3 onzas de Pisco “Acholado” Biondi)
1 onza de jugo de limón
1 onza de jarabe de goma ó 3/4 de onza de azúcar blanca
1/2 clara de huevo
Amargo de Angostura o Canela Molida
4 cubos de hielo

Preparacion:
Licuar la clara de huevo con el azúcar o jarabe de goma, agregar después los demás ingredientes, batirlos bien y servir en copas grandes. Añadir unas gotas de amargo de angostura (o canela molida al momento de servir).

PISCO SOUR TACAMA

Ingredientes:
3 oz. Pisco TACAMA Demonio de los Andes
1 oz. jugo de limón
½ oz. de jarabe de goma (o dos cucharaditas de azúcar)
1 clara de huevo
4 cubitos de hielo

Método: Batido
Copa: Coctel
Adorno: 2 a 4 gotas de Amargo de Angostura
Nota: Si se desea un Pisco Sour más seco, puede usted preparar la combinación con ½ oz. de jugo de limón y/o 1/4 oz. de jarabe de goma.

PERU LIBRE BIONDI

Ingredientes:

2 onzas de Pisco “Acholado” Biondi Coca-Cola® (para completar el vaso)
4 cubos de hielo
Rodajas de Limón

Preparacion:

Colocar los cubos de hielo en un vaso largo, agregar el Pisco y las rodajas de limón y completar el vaso con la gaseosa. Decorar con rodaja de limón si se desea.

BIONDI TONIC

Ingredientes:

1 onza Pisco Italia Biondi
1 rodaja de limón
Agua Tónica
4 cubos de hielo o al gusto

Preparacion:

Verter el Pisco en un vaso largo, añadir los ingredientes y mezclar.

CHILCANO BIONDI

Ingredientes:

2 onzas de Pisco Puro “Italia” o “Negra Criolla” Biondi
1 rodaja de limón
Ginger Ale, Agua Tónica, o Coca-Cola ® (para completar el vaso)
4 cubos de hielo
3 gotas de amargo de angostura (opcional)

Preparacion:

Verter el Pisco en un vaso, añadir el Ginger Ale (Agua tónica o Coca-Cola®) hasta completar el vaso. Servir con una rodaja de limón y añadir las 3 gotitas de amargo de angostura.

ALGARROBINA BIONDI

Ingredientes:

2 onzas de Pisco Puro “Negra Criolla”
1 onzas de Algarrobina
2 onzas de leche evaporada
1 cucharadita de ázucar
1 yema de huevo
4 cubos de hielo
Canela en polvo para decorar.

Preparacion:

Licuar todos los ingredientes por ½ minuto, servir y decorar con la canela molida.

CRANBERRY PISCO BIONDI

Ingredientes:

2 ½ onzas de Pisco “Quebranta”
Jugo de Cranberry
5 cubos de hielo
1 cereza

Preparacion:

Colocar el hielo en un vaso largo, agregar el pisco, completar con el jugo de Cranberry y remover. Decorar con una cereza.

MARACA PISCO BIONDI

Ingredientes:

2 ½ onzas de Pisco Puro “ Negra Criolla” o Pisco “Acholado” Biondi.
2 onzas de zumo de maracuyá.
1 onza jarabe de goma ó 3/4 de onza de azúcar blanca.
4cubos de hielo.
2 cerezas.

Preparacion:

Mezclar y licuar los ingredientes por 15 segundos aproximadamente, servir en una copa de martini y decorar con las cerezas.

BIONDI FRESH (LONG DRINK)

Ingredientes:

2 onzas de Pisco Puro “Negra Criolla” Biondi
4 mitades de durazno al jugo
5 onzas de almíbar de durazno (el mismo del durazno al jugo)
1 onza de jugo de limón (dash)
4 Hielo picado

Preparacion:

Poner los ingredientes en una licuadora, añadir el almíbar y licuar, servir en vaso largo. Decorar con una cereza y una rodaja de naranja.

APPLE PISCOTINI BIONDI

Ingredientes:

1 ½ onzas de Pisco “Acholado” Biondi
1 onza de sour apple
1onza de jugo de manzana
3 cubos de hielo
1 rodaja de manzana verde para decorar.

Preparacion:

Mezclar los ingredientes en una coctelera; servir en copa de Martini y decorar con la rodaja de manzana verde.

BLOODY MARY BIONDI

Ingredientes:

2 onzas Pisco Puro “Negra Criolla” Biondi
1 pizca de pimienta y otra de sal
2 gotas de Tabasco (opcional)
1 onza de jugo de limón
2 onzas de jugo de tomate
Hielo al gusto

Preparacion:

Mezclar todos los ingredientes y, adornar con apio y rodaja de limón.

PISCO SUNRISE

Ingredientes:

2 oz. Pisco TACAMA Demonio de los Andes
3 a 4 cubos de hielo
½ oz. jarabe de granadina
5 oz. jugo de naranja

Método: Directo
Vaso: Trago Largo
Adorno: ½ luna de naranja dentro del vaso y dos sorbetes.

MACHU PICCHU

Ingredientes:

4 a 5 cubitos de hielo
2 oz. Pisco TACAMA Demonio de los Andes
½ oz. de menta verde
4 oz. jugo de naranja
½ oz. jarabe de granadina

Método: Directo
Copa: Flauta
Adorno: Trozo de naranja y dos sorbetes.

DAIKIRI DE PISCO

Ingredientes:

2 oz. Pisco TACAMA Demonio de los Andes
½ rodaja de durazno al almíbar
¼ oz. jugo de limón
1 taza de hielo frapé

Método: Batido en licuadora
Copa: Cognac mediana
Adorno: Una fresa y dos sorbetes
Variación: También se puede hacer con mango, fresa o limón.

CLASSIC AMERICANO

Receta:

3cl Pisco Demonio de los Andes
2.25cl Apple Liquer
1.5cl Falernum
0.75cl Lemon Juice
0.75cl Rock Candy Syrup

Garnish: Apple Humingbird

Cocktail: De Las Vegas
Type: Aperitivo
Primary Liquor: Pisco Demonio de los Andes
Brand: Tacama

CLASSIC AMISTAD

Receta:

4.5cl Pisco Quebranta
1.5cl Licor Watermelon
0.5cl Licor Curacao Azul
2.5cl Crema de Coco Selva
12cl Néctar de Pina

Garnish: Caballito de Mar - De Pina Y Piel de Naranja

Cocktail: Caballito de Tacama
Type: Long Drink
Primary Liquor: Pisco

LECHE DE MONJA

INGREDIENTES:

- Dos tarros de leche condensada
- Un litro de agua hervida fria
- Una cucharada de escensia de vainilla
- Ocho huevos
- Pisco a criterio
- Azucar al gusto

PREPARACIÓN:

1. Mezcla la leche condensada con el agua hervida fria y luego agregale la vainilla.
2. Aparte bates los huevos junto con el azucar. Despues lo incorporas a la preparacion anterior, uniendo todo muy bien.
3. Por ultimo, añade pisco en la medida de tus planes o de tu gusto.

Our select distilled liquid of grape juices recently fermented, take the name PISCO of a Quechuan word that means bird that was given to the peruvian Valley, City and Harbor PISCO (Diego Méndez, 1974). In the XVIth century the grape got to the Peru from the Canary Islands, bringing for Marquis Francisco de Carabantes. The chroniclers of the epoch indicate that in the hacienda Marcahuasi, in the Cuzco,was the first vinification of South America in 1.560.

Such was the success that wine began to export (all over the manufactured for the Church), from the Viceroyalty of the Peru toward Spain. The peninsular producers tried to obtain from Felipe II the prohibition of this commerce that concrete in 1.614. As a consequence of the aforementioned restriction, the landed monks intensified the preparation of the grape liquor that came out of these lands through the port of Pisco. So then sealed the product and its name.

The Peruvian grape liquor named Pisco, was gaining prestige and their export volumes grew significantly. TThis is confirmed by the news of maritime trade with Peru for the XVII and XVIII, that tells how the specific conditions in the valleys of Ica and Moquegua and the techniques developed achieved a high quality product that today is a symbol of tradition and pride.

The Pisco is therefore a product of rich cultural tradition, a result of mixing Indian and Spanish and is recognized as part of national identity within and outside the borders of Peru.

The Pisco is Peruvian.

Acholado
This blended style is best for the pisco sour, said to be invented in California then sent to Peru. Top Pick La Diablada ($38), a blend of Italia, Quebranta and Moscatel grapes, has sweet, spicy fruit notes and a long finish.

Italia
With their floral scent and delicate fruit flavors, piscos made from the Italia grape are great in light citrus cocktails. Top Pick Barsol Italia ($20) shows elegant balance, with layers of tropical fruit flavors.

Quebranta
The Quebranta grape makes a robust pisco—a good substitute for brandy—often with earthy and chocolaty notes. Top Pick The big, bold Ocucaje Pure ($15) is full of aromatic lemongrass and anise flavors.

PISCO SOUR

Ingredients:
3 or 4 ice cubs
2 oz. of TACAMA Pisco Demonio de los Andes
½ oz. of sugar syrup
¼ oz. of lemon juice
1 egg white

Method: Shaken on cocktail shaker
Glass: Cocktail Glass
Garnishment: 2 to 4 drops od Bitter
Note: If one wishes a dryer Pisco Sour, you can prepare the combination with 1/2 oz of lemon juice an/or 1/4 oz of gum syrup.

PISCO SUNRISE

Ingredients:
3 or 4 ice cubs
2 oz. TACAMA Pisco Demonio de los Andes
5 oz. of orange juice
½ oz. granadine syrup

Method: Direct
Glass: Long Drink
Garnishment: ½ a slice of orange in the glass and 2 straws.

MACHU PICCHU

Ingredients:
3 or 5 ice cubes
2 oz. TACAMA Pisco Demonio de los Andes
1/2 oz. green ment
4 oz orange juice
½ oz. granadine syrup

Method: Direct
Glass: Flute
Garnishment: Slice of orange and 2 straws.


DAIKIRI DE PISCO

Ingredients:
2 oz. of TACAMA Pisco Demonio de los Andes
½ slice of canned peach
¼ oz.of lemon juice
1 cup of crushed ice

Method: Shaken on cocktail shaker
Glass: Medium sized cognac glass
Garnishment: A strawberry and 2 straws.
Other forms: This can also be prepared with mango, lemon or strawberry.

DE LAS VEGAS

Recipe:
3cl Pisco Demonio de los Andes
2.25cl Apple Liquer
1.5cl Falernum
0.75cl Lemon Juice
0.75cl Rock Candy Syrup

Garnish: Apple Hummingbird

Cocktail: De Las Vegas
Type: Aperativo
Primary Liquor: Pisco Demonio de los Andes
Brand: Tacama

CABALLITO DE TACAMA

Recipe:
4.5cl Pisco Quebranta
1.5cl Licor Watermelon
0.5cl Licor Curacao Azul
2.5cl Cream de Coco Selva
12cl Nectar de Pina

Garnish: Caballito de Mar - De Pina Y Piel de Naranja

Cocktail: Caballito de Tacama
Type: Long Drink
Primary Liquor: Pisco Quebranta
Brand: Tacama

MARACUYA SOUR COCKTAIL
Passion Fruit Pisco Sour

Ingredients:

1 cup sugar
1/2 cup water
4 ounces (1/2 cup) Pisco
2 ounces (1/4 cup) fresh, frozen, or bottled passion fruit juice
Juice of 1 lime
1 egg white
10 large ice cubes (or about 1 cup crushed ice)

Preparation:

Make sugar syrup: Put sugar and water in a pot and bring to a boil. Boil for 2 minutes, remove from heat, and let cool.
Measure pisco into blender. Add passion fruit juice and lime juice.
Add sugar water, ice cubes, and egg white.
Blend until mixture is frothy and the ice is completely crushed and blended.
Serve immediately in small tumblers.

CHILCANO DE PISCO
Peruvian Brandy Cocktail

Ingredients:

4 ounces ginger ale
2 ounces pisco
1/2 lime (or 1 tablespoon key lime juice)

Preparation:

Fill a 8 ounce tumbler with ice cubes.
Pour the pisco over the ice.
Squeeze the lime juice into the glass.
Fill the glass with the ginger ale.




AGUAYMANTO SOUR
Pisco Sour with Groundcherries

Ingredients:

12 ounces (1 1/2 cups) Pisco

2 cups very ripe groundcherries (tomatillos)
1 cup sugar
1 cup water
1/4 cup key lime juice
1 egg white
1 1/2 cups crushed ice
angostura bitters

Preparation:

Slice the groundcherries in half and soak them for 8 hours or overnight in the Pisco. Drain, discard the groundcherries, and reserve the Pisco.
Mix the sugar and the water in a saucepan, and bring to a boil. Boil 1 minute and remove from heat. Cool completely.
In a blender, mix the Pisco, the cooled sugar syrup, the key lime juice, and the ice. Add the egg white if desired. Blend until well mixed and frothy.
Pour into small glasses, add a dash of bitters on top, and serve.
Serves 4

Variation:
If you are unable to find groundcherries, you can add 1/2 cup of any fruit juice or fruit puree to the mix. Mango, passion fruit, raspberry, papaya, and pineapple all work well.


AGUAYMANTO SOUR
Also known as "Love in a bag"


Ingredients:

1 ½ oz. Dried Apricot Pisco
1 oz. Pisco Quebranta
3 oz. Aguaymanto Juice
1 tsp. Sugar
Ice

Preparation:

Blend all the ingredients in blender for one minute and serve

Decoration:

One fresh Aguaymanto

Glass

12 oz. Martini glass


KEY LIME PISCO SOUR

In the U.S., pisco sours are usually made with lemon juice, but fresh (not bottled) key lime juice tastes even better

Ingredients:

1 medium egg white
1 1/2 ounces pisco, preferably acholado
3/4 ounce fresh key lime juice
3/4 ounce simple syrup
Angostura bitters
ice

Directions:

In a cocktail shaker, combine the egg white, pisco, key lime juice, simple syrup and 1 dash of Angostura bitters and shake vigorously for 10 seconds. Fill the cocktail shaker with ice and shake vigorously for 20 seconds. Strain into a chilled cocktail glass and top with 3 drops of Angostura.


PISCO CUP

This cocktail is bright and fruity enough for a summertime aperitif; the floral aromas of the Italia pisco shine through. Making it with a tawny or late-vintage port instead of ruby port will result in a more complex, year-round drink.

Ingredients:

Ice
1 ounce pisco, preferably Italia
2 ounces ruby port
2 dashes orange bitters
1 orange twist

Directions:

Fill a cocktail shaker with ice. Add the pisco, port and bitters and stir briskly for 20 seconds. Strain into a chilled cocktail glass and garnish with the orange twist.

PISCO SMASH

High-quality pisco, even if made from hearty Quebranta, retains a fresh, grapey flavor, which is amplified in this refreshing cocktail by the addition of muddled grapes and Riesling

Ingredients:
8 seedless red grapes
1 1/2 ounces pisco, preferably Quebranta
2 ounces Riesling
1/2 ounce simple syrup
3/4 ounce fresh lemon juice
ice

Directions:

In a cocktail shaker, gently muddle the grapes until they burst. Add the remaining ingredients and enough ice to fill a rocks glass and shake well for 20 seconds. Pour the contents of the shaker into the rocks glass.


PISCO SOUR
The perfect measure of Perú

Ingredients:

3 oz. Pisco Quebranta
1 oz. Lemon Juice
1 oz. Jarabe de Goma
Dash Egg white
Ice

Preparation:

Put all ingredients in a shaker and shake for 10 seconds. Serve.

Decoration:

A couple of drops of Angostura Bitters

Glass:

Old Fashioned


EL CHOLO BRAVO

Ingredients:

2 ½ oz. Pisco Quebranta
few drops Orange Juice
¼ oz. Cointreau
3 oz. Burgandy grape Juice
2 Tbsp. Sugar


Preparation:

Blend all the ingredients in blender for two minutes and serve

Decoration:

One burgandy Grape

Glass :

Champagne Flute


HUAMANCOCO

Ingrediente:

Pisco Acholado 2 oz.
Cranberry Juice 2 oz.
Pineapple Juice 1 oz.
Coconut Cream 1 oz.
Preparation:

Blend all the ingredients, for about 15 minutes with plenty of ice, until achieving a slushy consistency, then put 1 ounce of cranberry juice in a Hurricane glass, and swish it around the inside of the glass, the pour the blended mix on top, for a better effect.

Glass:

Hurricane glass

Decoration:

Garnish with a long slice of pineapple with its green
crest and a cherry


CAFE QUIRICHISQA
It means Golden in Quechua and here we drink it with coffee

Ingredients:

1 oz. Pisco Quebranta
1/2 oz. Grand Marnier
1/2 oz. Fresh orange juice
1/4 oz. Simple syrup
4 oz. Brewed or Espresso coffee

Preparation:

Have hot coffee ready. Heat up the other ingredients in a small pot or with a steamer until they boil, then serve the mix in a Irish coffee glass and then slowly pour the hot coffee on top using a spoon so that the two layers stay separated.

Glass:

Irish coffee glass

Decoration:

Garnish with whipped cream and grated orange peels.


LIMEÑA MAZAMORRERA

Ingredients:

2 oz. Pisco Torontel
1 oz. Elderberry Cream
3 oz. Chicha morada (purple corn drink)
Dried Cherries soaked in Pisco

Preperation:

Blend all the ingredients, except for the soaked cherries, with plenty of ice, for about 10 seconds, and strain into a cold 10 oz., Martíni glass.

Glass:

10 oz., Martíni glass.

Decoration:

Garnish with a few soaked cherries on a bambu stick, inside the glass.


PISCO COLLINS

Ingredients:

2 oz. Pisco Quebranta
¼ oz. Lemon juice
¼ oz. Simple syrup
4 oz. Sparkling water

Preparation:

Fill a 12 oz., Collins glass with plenty of ice, then add the ingredients directly and stirr gentil.

Glass:
12 oz., Collins

Decoration:

Add an lemon wheel and a cherry inside the glass, to garnish


MOJADITA

Ingredients:

2 oz. Pisco acholado
3 oz. Ginger Ale
3 pieces Kiwi Slice
2 tsp. Sugar
½ oz. Lemon juice
8 leafs Spearmint
Preparation:

Crushed with pestle directly in the glass

Glass

12 oz. Collins glass

Decoration

Three round kiwi slices in the glass and a spring of spearmint on the top Of the mix.

MULTIPLE ORGASM
It won't let you down

Ingredients:

2 oz. Maraki (Pisco and Coffee Liquour
1 oz. Amaretto
1/2 oz. Pisco Puro
1/2 oz. Frangelico
1 oz. Bailey's

Preparation:

Fill Flute with crushed ice and pour in the ingredients in order indicated

Glass:

Champagne Flute


MARAKI COLADA
An exotic combination of intense aromas and flavors

Ingredients:

3 oz. Maraki
1 oz. Coconut Cream
2 oz. Pineapple Juice
1/2 oz. Canned Milk

Preparation:

Blend al the ingredients in the blender to a semi-frozen consistency and serve in a Hurricane glass.
Decoration:

Pineapple slice with cofee beans

Glass:

Hurricane Glass


MICHIFUZ

Ingredients:

2 oz. Pisco
1 oz. Uña de Gato (cats claw)
2 oz. Zumo de Naranja
1/2 oz. Cointreau

Preparation:

Serve all the ingredients directly in a glass with ice

Decoration:

Stirrer

Glass:

High Ball


PISCO RUSTY COFEE

Ingredients:

2 oz. Pisco
1 oz. Drambui
2 oz. Café
1/4 oz. Jarabe de Goma

Preparation:

Heat the licors with steam and flambe them. Then using a spoon, very slowly serve the hot coffee over the licors so that they remain separate. Top with whipped cream and sprinkle with orange zest on top.

Decoration:

Grated Orange peel

Glass:

Irish Coffee Mug


CLAVITO

Ingredients:

2 oz. Maraki
1 oz. Pisco Acholado
2 oz.. Drambui
Preparation:
Mix all the ingredients in a shaker with ice and serve in a chilled Martini glass

Decoration:

calamondin (miniature orange)

Glass:

Martini Glass


WAKAMAYU

Ingredients:

2 oz. Pisco Acholado
¼ oz. Strawberry Liquor
3 oz. Fresh Tangelo juice
1 oz. Fresh Pomegranate juice
Preparation:

Mix all the ingredients in a cocktail shaker with a lot of ice, shake well for appx. 10 seconds. Serve the mix in a very chilled Martini glass. Decorate with pomegranate seeds in the bottom of the glass and float a slice of tangelo on top of the mix with a few pomegranate seeds on top.

Tips:

You can get the pomegranate juice by placing the seeds with their pulp in a blender and blending them for about 6 seconds and then strain the juice. The final sweetness of the cocktail can be adjusting by adding a couple of drops of simple syrup (jarabe de goma) to the pomegranate juice.


CHILCANITO DE MANZANA

Ingredients:

2 oz. Qollque Italia
½ oz. Apple Liquor
½ oz. Green Verde
3 oz. Ginger Ale
Preparation:

Mix all the ingredients except the ginger ale in a blender for approximately 15 seconds. Strain the mix and serve directly in a Collins glass with lots of ice. Finally, add the ginger ale.
Decorate with a slice of lime in the glass and a half-moon slice of apple on the border. A green cherry is optional.

Tips:
We recommend using large, solid ice so it doesn’t water the mix


LA SIRENITA

Ingredients:

1 ½ Oz. Pisco
1 ½ Oz. Apple Liquor
2 ½ Oz. Orange Juice
¼ Oz. Cointreau
1 Scoop Ice

Preparation:

Put the pisco in the shaker and add the apple liquor, orange juice and cointreau. Shake well for approximately 8 second and serve in a chilled glass.

Decoration:

1 green apple slice

Glass:

Martini 12 oz.
Chilled


LA CHOLA PICARONA

Ingredients:

2 oz. Pisco Acholado
1 oz. Strawberry Liquor
2 oz. Fresh strawberries blended and strained
2 oz. Passion fruit juice blended and strained
1/2 oz. Simple Syrup ("Jarabe de Goma")
Lemon dash
Ice

Preparation:

Place ice in shaker and add in the ingredients. Then shake well for appx. 8 seconds

Glass

Hurricane 12 oz.
Chilled

Decoration:

1 strawberry sliced in a fan pattern


MOMIA JUANITA
Peru's freshest Mummy

Ingredients:

2 ½ oz Pisco mosto verde
½ oz Pink Grapefruit juice
1 oz Cocona Juice
1 oz Tumbo Juice
1 oz Star fruit ("carambola") Juice
Ice

Preparation:

Blend in a blender for approximately 5 seconds

Glass:

Martini 12 oz Chilled Decoration:

1 slice of star fruit


LA ZALAMERA

Ingredients:

2 oz Pisco Torontel Zacarias
4 oz. Kiwi juice (sweetend to taste)
1 oz Apple sour (pucker)
1/2 lemon Lemon juice
10 cubes Ice

Preparation:

In a Shaker, place all the ingredients and shake vigorously with ice for appx. 8 seconds

Glass:

Chilled 12 oz Martini glass

Decoration:

3 kiwi slices placed against the inside the glass


SOL Y SOMBRA

Ingredients:

2 oz. Pisco Quebranta Zacarias
1 oz. Cherry Liquor
4 oz. Ginger Ale
1/2 unit Lemon
2 drops Bitters
Ice (at taste)

Preparation:

Put all ingredients in the glass and shake with cocktail spoon.

Glass:

12 oz. High Ball

Decoration:

1 lemon slice inside the glass


YANGANUCO

To truly enjoy this drink, you must drink it extremely cold, almost as cold as its namesake lagoon.

Ingredients:

2 oz. Pisco Acholado
2 oz. Hypnotic
1/4 oz. Lime juice

Preparation:

Shaker

Glass:

Martini 12 oz. chilled

Decoration:

Lime twist


YA QUE CHICHA

Ingredients:

2 oz Pisco Quebranta
1 oz Cherry Brandy
3 oz Chicha Morada

Preparation:

Shake

Glass:

12 oz Martini chilled

Decoration:

1 slice of red apple on the edge of the glass


SU SANTIDAD
A Heavenly drink

Ingredients:

2 oz. Pisco Acholado
2 oz. Apple Liqour
1 oz. Orange juice
A splash of Rose's Lime Juice

Preparation:

Place all ingredients in a shaker with ice and shake for appx. 8 seconds

Glass:

Chilled red wine "balloon" glass

Decoration:

Lemon & orange slices and a red cherry inside the glass


MALAMBO

Ingredients:

4oz. Pisco macerated with dried fruits (Tres generaciones makes one)
4oz. "Tamarindo" (Tamarind) pulp
1/2oz. Passion fruit
1oz. Orange juice
3/4 oz. Simple syrup
Preparation:

Blend all the ingredients (without ice) and strain. Then place in a shaker with plenty of ice and shake for appx. 8 seconds. Serve in a chilled Hirricaine glass.

Decoration:

Decorate with an orange wedge and a lemon slice.


PISCO PUNCH

Pisco Punch - A delicious classic rescued from the cocktail history of California.

Ingredients:

3 oz. Pisco Quebranta
3 oz Pineapple syrup
½ oz Fresh Lemon juice

Preparation:

Shake all ingredients vigorously in a cocktail shaker with plenty of ice for about 8 seconds. Then add some more ice, filling up to the edge of the glass.

Glass:

16 oz., Burgundy glass.

Decoration:

Garnish with a lime, orange and lemon wedge inside the glass, and chunks of pinneapple on the top of the glass


MATA CHOLA
The peruvian kamikaze

Ingredients:

3 oz. Mosto Verde Pisco
1/2 oz. Cointreau
1/4 oz. Lime Juice (Roses & Lime)

Preparation:

Place all the ingredients in a shaker with plenty of ice shake for appx. 8 seconds and serve

Glass:

Chilled Martini glass

Decoration:

1 lemon slice floating on top and 1 cherry in the bottom of the glass


MOROCHITA

Ingredients:

2 oz. Coffee Liquor (Maraki)
1 oz. Dooley's
1/2 oz. Pisco Quebranta
Ice

Preparation:

Blended
Glass:

Martini 12 oz. chilled

Decoration:

3 grains of coffee
Touch of coffee liquor on the base

COCA SOUR

Ingredients:

3 oz. Pisco infused with coca leaves or coca tea
1 oz. Lemon
1 oz. Simple Syrup
1 oz. Egg White

Preparation:

Shaked

Glass:

10 oz. Old fashioned glass

Decoration:

1 coca leaf


HUACACHINA
Refreshing as the lagoon

Ingredients:

2 oz. Pisco Italia
1 oz. Melon Liquor
2 oz. Orange juice
1/4 oz. Lime juice
Preparation:

Shake
Glass:

martini glass chilled

Decoration:

orange twist and a cherry


POTITO SOUR

Ingredients:

3 oz Pisco Quebranta
2 oz Chicha de jora
1 oz Simple Syrup (jarabe de Goma)
1/4 oz Lemon Juice
1/2 oz Egg white

Preparation:

shaken

Glass:

Dried Gourd "Potito" or Snifter

Decoration:

3 drpos of coffee


EL LUCUMERO
Smooth and exotic

Ingredients:

2 oz Pisco infused with Dried Fruits (macerado de frutas secas)
½ oz Amarula
3 oz Creame of Lucuma
Preparation:

Blended in blender for appx 8 seconds

Glass:

6 oz. Wine glass

Decoration:

Serve over crushed ice in a wine glass


MANZAPISTINI

Ingredients:

3 oz Pisco quebranta
3 oz Pucker (sour apple)
3 oz Dry vermouth

Preparation:

Place all ingredients in a shaker plenty of ice, stir and serve

Glass:

Chilled Martini glass


MARAKI COFFE

Ingredients:

2 oz. of Maraki (Pisco and coffe liquor)
1 oz. of Pisco Puro
1/2 oz. of Amarula
2 oz. of Coffee
1/4 oz. of Simple Syrup

Preparation:
Heat the Pisco, Maraki and simple syrup with a steamer or in a microwave. Then, using a spoon, pour the hot coffee on top of the heated liquors very slowly and carefully so that the liquors and the coffee stay separated in layers. Top with whipped cream and gently pour the Amarula over the whipped cream. Finally, sprinkle the chocolate shavings on top to decorate.

Glass:

Irish Coffee Glass

Decoration:

Grated chocolate sprinkled on top (garnish)


CALA MARTINI

Ingredients:

02 oz. Acholado Pisco
1/2 oz. Berry Liqueur
01 oz. Passion Fruit Juice
02 oz. Strawberry Juice
1/2 lemon Juice

Preparation:

Place all ingredients in a Shaker with plenty of ice and shake for appx. 8 seconds

Glass:

Chilled 12 oz Martini Glass

Decoration:

Half strawberry on the edge of the glass


BULL PISCO

Ingredients:

2 oz. Pisco Quebranta
1 oz. Simple Syrup
1 oz. Lemon juice
Complete Beer
8 cubes Ice
Preparation:

Pour all ingredients directly into the glass

Glass:

Pilsen

Decoration:

Place a lemon peal in spiral in the glass.


THE PERFECT CAPITAN

Ingredients:

4 oz. Pisco Quebranta
2 oz. Vermouth Rosso
1 dash Vermouth Extra Dry

Preparation:

Mix all ingredients together in a mixing glass

Glass:

Chilled 8 oz. Martini glass

Decoration:

Orange peel


MARAKI LATTE

Ingredients:

3 oz Maraki (Pisco and coffe liquor)
5 oz Boiled Milk
2 drops Vanilla Extract

Preparation:

Heat all the ingredients together and serve in coffee cup and decorate with some cinnamon sprinked on top or with a cinnamon stick.

Glass:

Glass Coffee Cup

Decoration:

Cinnamon Stick


MARAKI ALMENDRADO

Ingredients:

2 oz. Maraki (Pisco and coffe liquor)
1/2 oz. Amaretto
1/2 oz. Frangelico
2 oz. Coffee
1/2 oz. Bailey's Irish cream
1/4 oz. Simple Syrup

Preparation:

Heat the liquors with a steamer (if you have one) and flambé. Then using a spoon, very slowly pour the hot coffee over the liquors so that the layers stay separated. Top with whipped cream and drizzle a half ounce of Bailey’s over the whipped cream.

Glass:

Irish coffee Glass
Decoration:

Grated Almonds


RED MARTINI PISCO

Ingredients:

2 oz. Pisco Quebranta
1 oz. Campari
1/2 oz. Vermouth Rosso
1/2 oz. Triple Sec
1 oz. Cranberry juice

Preparation:

Place all of the ingredients in a shaker with plenty of ice and shake for appx. 8 seconds. Then serve in a chilled martini glass

Glass:

Martini

Decoration:

Spiraled orange peel


MAKI MAKI

Ingredients:

2 oz. Maraki (coffee and Pisco liquor)
3 oz. Fresh Tamarind juice
1/2 oz.Pisco Quebranta
Drop Fresh Lemon juice
Preparation:

Place all ingredients in a shaker with plenty of ice and shake vigorously for about 8 seconds. Strain into a chilled Champagne flute and decorate

Glass:

Champagne flute

Decoration:

Fresh Tamarind