Peruvian Pisco - Traditional Drink
The Spaniards brought a grape liquor that with the time was elaborated in Peru.
It was named "pisco", name that has three origins: means a Quechua word that translated to English means "bird". The mud container was called "botija", where pisco was deposited. Pisco, city and name of a town that belongs to the Ica valley, correspond to a very important event. The great Independence leader José de San Martín disembark in the Paracas bay in Pisco, September 8th, 1820.
The botija was a practical container that used in the elaboration of pisco and then to transport and keep it. In the botija the grape juice was fermented and distilled. Afterwards the pisco is stored in botijas. When the botijas are empty they stowed them face down, until being used again in the next vintage.
All this shows that no other country can copy the Peruvian PISCO
Pisco Sour's Recipe
2 oz of pisco
1 oz of simple syrup
2 oz of lemon juice
1 egg white
Shake well with ice or blend it
Add drops of Amargo Angostura on the top
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