Opskrifter

  1. Bel Paese

    BEL PAESE

    Mixologist:  Morten Krag (Thecocktail.blog)

    Ingredienser:

    • 3 cl Sicilian Blood Orange Gin (@malfygin )
    • 1.5 cl
    Læs mere »
  2. Ceviche Sour

    CEVICHE SOUR 

    Bartender: Erwan Le Bonniec
    Bar: Kester Thomas
    Copenhaguen, Denmark

    The bar and the restaurant industry have so much in co

    Læs mere »
  3. Tostada de Tinga de Pollo

    TOSTADA DE TINGA DE POLLO

    En tostada er glimrende måde, at give lidt variation til de ellers lækre tortillas. Især hvis man ønsker en lidt sprødere tekstur og lidt ekstra “bid”. Det passer eksempelvis perfekt til Ceviche eller denne opskrift på Tinga de Pollo.

    Du skal bruge:

    • 4 tomater, hakket i tern
    • 400 gram kylling
    • 100 gram chorizo
    • 1 løg, hakket fint
    • 2 fed hvidløg
    Læs mere »
  4. Pisco The Reviver

    PISCO THE REVIVER

    Mixologist: Morten Krag fra The Cocktail Blog

    Han har fået hans første flaske Pisco Quebranta "Tres Generaciones" og har lavet underværker med den, her hans opskrift af Pisco The Reviver"

    Læs mere »
  5. Pisco Sour

    PISCO SOUR

    PISCOSOUR

    Pisco sour was invented by Victor Morris at his bar ‘The Morris Bar in Lima. While preparing the English ‘sour they ran out of whisky and used Pisco instead and modified the recipe. And though Chile also claims to have i

    Læs mere »
  6. Pisco Manhattan: El Capitán

    El Capitán

    el capitan

    El Capitán is a famous Peruvian cocktail that closely resembles the Manhattan. At Capitán Meléndez in Lima, bartender Roberto Meléndez stirs pisco with sweet vermouth and garnishes with green olives, but his friend Nico Vera prefers a route more akin to the Perfect Manhattan with a split base of sweet and dry vermouth. “An Acholado pisco with blended grape varietals makes the drink more complex, but still very spirit-forward,” Vera says. Green olives are a must because, according to Meléndez, a bite of an olive inv

    Læs mere »
  7. Chilcano

    CHILCANO

    CHILCANO

    The famous bartender Roberto Melendez argues that the Chilcano was born with the Italian immigration in the late 1800’s and early 1900’s. He says that the migrants used to drink a drink called ‘buon giorno’ (good morning) – known as a restorative for bad nights. This was made with grappa (grappe brandy) and ginger ale. Then, upon arriving in Peru, they replaced the grappa with Pisco.

    C

    Læs mere »
  8. El Canario

    EL CANARIO

    el canario

    Cocktail: Canario
    Bartender: Hans Hilbur Vivar
    Bar: El Pisquerito 
    (Lima, PERU)


    Recipe 

    • 2 oz. Pisco Acholado
    • 4 oz. Fresh orange juice
    • Half a slice of orange for decoration
    Læs mere »
  9. Mata Chola

    Mata Chola – The Peruvian Kamikaze


    This cocktail was born in Cusco, and it is made with green apple and mint. We use a fine liqueur of green apples and Pisco Torontel. The story is born in a patronal feast where in a canteen a group of cholitas (paisanas) consumed a delicious chicha made with green apples, and they were very happy consuming this delicious brew, a perfect Mata chola.

    Cocktail : Mata chola
    Bartender: Mario Sandoval Romero
    (Rest. Bohemia, Miraflores)

    Læs mere »
  10. Pisco Negroni: Oro en Paz

    PISCO NEGRONI: ORO EN PAZ

    oroenpaz

    “The name Oro en Paz comes from the light gold color of the cocktail,” Vera says. “Pisco was the spirit of choice during San Francisco’s Gold Rush era, and I was reminded of the city’s motto: Oro en Paz, Fierro en Guerra, or Gold in Peace, Iron in War.”

    Ingredients:

    • 1 oz. Pisco Acholado 
    • 1 oz. Carpano Bianco
    Læs mere »
Side