Medium to full-bodied, clean, and colorless liqueur. Its flavor has a special combination of dried fruits such as black raisins. You can also feel the sweet taste of red apple, pear, and ripe banana, with a nutty, almond, and roasted bitter chocolate finish.
Bottle Size: 700ml
History and Culture
Pisco is linked to the Peruvian identity and language during pre-Columbian times. This liquor is currently considered Cultural Heritage of the Nation.
Its name comes from the place where grapes were originally grown, in “Pisco”. The “Piskos” made a large number of special ceramic containers, conical in shape and large in size, used mainly for chicha and a variety of alcoholic beverages. Years later, during the conquest and the first vine harvests, the extraction of the musts was deposited in these clay vessels. These vessels were called “Piscos” and by popular extension the liquor they contained was named: Pisco”
- 4 ounces of pisco quebranta.
- 1 ounce of lemon juice.
- 1 ounce of sugar syrup.
- 1/4 ounce of egg white.
Pour ice into a shaker with the pisco, lemon juice, and sugar syrup. Shake for a few minutes. Whip the egg white until it foams and serve chilled in a tall glass.
- ½ glass of pisco
- ½ glass of red vermouth
Mix the ice, pisco, and red vermouth in a shaker, then shake well. Serve chilled and garnish with a cherry.
- 1 ounce of pisco.
- 100 grams of strawberry pulp.
- ½ ounce of Gomme syrup.
- 2 ounces of milk.
- 1 orange slice.
In a cocktail shaker, mix the pisco, strawberry pulp, Gomme syrup, milk, and ice. Shake well for a few seconds, and strain the pulp before serving (if you wish). Garnish with orange slices.