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

Over at Kaiser Penguin, Rick has posed a challenging question:

If you could only have 10 bottles of alcohol, what would they be? You have to name brands, and you must include vermouths if you want them. They are, at least, infinitely replenishable.

I tried to focus on my favorite cocktails, and favorite categories of cocktails, as I made my decisions. I must have at least one scotch, mixable or not. I have to have my Manhattans. And I give up the ability to have something approximating a mai tai in order to have Pisco sours.

So here’s my … 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