Two At The Most

I never get tired of mentioning that I first discovered pisco on a trip to Peru. It was also in Peru that I discovered my other love, Peruvian horses.

Imagine my delight when a bottle of BarSol Quebranta Pisco arrived for review. Not only was it a pisco, but it featured a logo of a Peruvian horse and rider, which gave me an excellent chance to … Continue Reading

I can trace my love of mixology through the evolution of my standards for homemade pisco sours.

Like many Americans, I first discovered this delicious quaff on a trip to Peru. I had one every chance I could get, and picked up a bottle of acholado pisco at the duty free, along with some packets of pisco sour mix. I was told this was a way to make a decent pisco sour, especially since we can’t get the right citrus here in the US, and for a while, I believed that.

Then I decided to try to … Continue Reading

Our Spring has been quite cool this year in the Pacific Northwest. We did have a gorgeous weekend, so my thought are turning to Summer cooling drinks. Tonight I decided I would will the sun to come back by making something tasty.

I opened up David Wondrich’s wonderful Killer Cocktails and came across the Piscadora. I was instantly sold.

I love Pisco. It takes me instantly back to my two trips in the Andes … Continue Reading

In celebration of find a proper bottle of Peruvian pisco for sale in a Bellevue, Washington state liquor shop, I made Pisco Sours last night. Those made en el Norte can’t ever be right because we don’t have the right limes here, but I found the store-bought limes to work fine.

You can’t get the right foamy goodness on top without using a blender, and i think the ice adds the right amount of dilution, anyway, so go with it:

recipe for four:
1 cup Peruvian pisco (i used Guacamayo, which is a pisco puro)
2 oz simple syrup
2 oz fresh squeezed lime … Continue Reading