There are eight variations of grapes that produce Pisco in the following five regions of Peru: Lima, Ica, Arequipa, Moquega and Tacna. The different varieties of grapes possess characteristics that define the flavors and aromas of Pisco and can be divided into two classifications, aromatic piscos and non-aromatic piscos. The former are mostly used as apperitifs or digestifs to open the palate before a meal and to aid in digestion after a meal. Non-aromatic piscos are of the variety that are used to make cocktails such as the Pisco Sour ot Chilcano. This Peruvian brandy has an alcohol volume of 42% and is 84 proof, making it an excellent choice to liven any party.
Pisco Sour Recipe
3 oz. non-aromatic pisco
1 oz. freshly-squeezed lime juice
1 oz. sugar syrup
1 large egg white
2-3 drops Angostura bitters
Embarcadero 41 Fusion
Avenida La Mar 456
The best type of Pisco for an excellent Pisco Sour is Quebranta.
2 oz. pisco
1 lime juiced
Top off with ginger ale
400 grams white fish (seabass, sole, etc.)
1/2 small red onion, sliced julienne
4 sprigs fresh coriander
1 tsp diced rocoto, or other spicy chili
1/4 cup of fish stock
10 limes - juiced
Salt and pepper to taste
Blend: 1/2 celery stalk, 2 garlic cloves, 1/2 onion, 1/4 tsp. ginger, 1/4 tsp chili pepper, 1 sprig cilantro, 1 tbsp mayonnaise
Hungry for more? For our clients especially interested in cooking and Peruvian recipes, we bring to you a digital book of gourmet Peruvian recipes. Download the PDF below to get started.
The Lima Gourmet Team