From the land of pisco... Cocktail Crafting with Pisco
Cocktail Magazine edition No. 72, grateful for the opportunity
Another of pisco's great strengths lies in its mixology; our flagship spirit is highly versatile. Let's take stock. We have three types of pisco, 12 different varieties, 8 varieties of pisco grapes, three varieties of green musts (mosto verde): aromatic, less aromatic, and acholado (blended), from the mix of acholados. Lastly, the astonishing acholados (a blend of the 8 pisco grape varieties) according to the master distiller's taste. I won't forget to mention the protagonists: bartenders, cocktail creators, mixologists, and master bartenders.
As Master Bartender Hans Hilburg says in his book 'Pisco a Besos': "First, you are a bartender, then a cocktail creator." These two categories require endurance and tenacity: respect for blends, classic cocktails, and signature cocktails. If you don't get discouraged or lose pace, the next step is becoming a Mixologist, where cocktails are crafted using methods and techniques mastered over time. Practice makes masters. All that's left is to add passion, honesty, enthusiasm, creativity, and respect. These are the foundations to become a Master Bartender. I recommend the 'Morochita' with Pisco Negra Criolla (2 oz), black cocoa liqueur (1 oz), white cocoa liqueur (1 oz), and Amarula cream (1 oz). Place in a mixing glass with ice, shake for 10 seconds, and it's ready! "The turning point between a Cocktail Creator and a Mixologist lies in the decision to keep mixology as a craft or transform it into a profession," says Hilburg.
Another great Master Bartender is Roberto Meléndez, who currently runs his bar 'Capitán Meléndez' in Miraflores-Lima. I recommend his Pisco Sour 4-1-1-1, the precise measure for our flagship cocktail and only with Pisco Quebranta. I heard Roberto in an interview where he said the following: "The Pisco Chilcano is a unique, classic recipe, and if you want to create variations based on the Chilcano, we'll call them 'Achilcanados.' That's the way! Don't change classic recipes; instead, create the cocktail and its generic name. There's no such thing as Passion Fruit Chilcano, but there is 'Achilcanado de Maracuyá.' Good answer.
The professionals in mixology, the variety of piscos, the different ingredients for developing and creating cocktails - fruits, spices, carbonated waters - are the driving force propelling its consumption globally. In my case, the pisco cocktails I consume the most are the (Chilcano de Pisco), Pisco Chilcano with 2 ounces of pisco (preferably aromatic), a slice of lemon, ice, and ginger ale to taste. I garnish it with a lemon slice. Also, the Pisco Tonic, but with a change of soda. One takes the time to enjoy refreshing, long, and easy-to-make cocktails.
Before wrapping up, I wanted to mention another pisco competition that has been taking place in recent years post-pandemic. The Macro South includes the pisco-producing regions of Tacna, Moquegua, and Arequipa. Previously, they held their competitions independently, and they were very small events. The majority of our flagship spirit's production is concentrated between Ica and Lima. However, with this proposal, producers are grouped, samples increase, and expert tasters from those regions are invited. An excellent initiative. Congratulations to the organizers. I am confident that good times are ahead for pisco. Enjoy responsibly.
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Cocktail No. 72 in issuu
Pisco & music
Enero 05 del 2024
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru #Moquegua #Tacna #Arequipa #Ica
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