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Published on February 19th, 2013 | by Dipsology

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Event Recap: Pisco Party!

 

On February 13th we held a Pisco Party to celebrate the Peruvian spirit and Pisco Sour Month.

As most of our readers will know by now, Peruvians celebrate National Pisco Sour day on the first Saturday in February, but we decided to make a whole month out of it for good measure.  So we teamed up with the folks at Raymi Peruvian Kitchen & Pisco Bar and Macchu Pisco the first installment of our new event series “Shaken & Stirred” where each month we gather to explore a new spirit or cocktail theme.

Over Pisco Sours, Chilcanos and “anticuchos”, we listened to Piero Rodriguez, Beverage Director at Raymi and the mind behind their all-pisco cocktail menu, speak about this quintessential Peruvian spirit and the history of the Pisco Sour (invented by an American in Lima – read more about that here).

Then Lizzie da Trindade Asher, of Macchu Pisco, took us through a tasting of two of her brands “expressions” (which is just a fancy way of saying types). For those that don’t know, pisco is a distilled grape brandy – you can think of it a little like vodka, made from grapes, and with more flavor.

We tasted their eponymous “puro” – aka, non aromatic – and their La Diablada “acholado” – or, blended – pisco. Learn more about Macchu Pisco and their products in our interview with Lizzie , and check out the tasting notes from the event for more info on these awesome products.

We don’t usually think of Pisco as a sipping spirit, but it certainly can be.  As one guest remarked, “It seems almost a crime to add anything to it at all!” And the small snifter-like glasses we drank out of were actually designed just for that purpose. As Lizzie says, it’s what her 97 year old Peruvian grandmother drinks every night before bed.

After the tasting Chef Erik Ramirez sent out delicious ceviche bites, cheese & corn empanadas & traditional Peruvian chicken skewers. We also got to sample Chilcanos, another typical pisco cocktail with lime and gingerale, along with some of Piero’s pisco infusions with pineapple and rosemary. I mixed the two together in a Pisco Sour, which was a clear winner for the evening.

To cap off the evening, we raffled off bottles of Macchu Pisco & La Diabada, a gift certificate for Raymi and two tickets to our next Shaken & Stirred event, and then it was time to call it a night – or at least move the party to the ceviche bar.

Check out photos from the event on Facebook, or #PiscoParty on Instagram and Twitter to see all our fun photos & join the conversation!

Got a suggestion for a future Shaken & Stirred event? Drop us a line! 


Pisco Sour, a Chilcano & Tasting Notes 


Miles & Daniel enjoy a Pisco Sour


Ceviche & an empanada by Chef Erik


Pisco Sour with Macchu Pisco & La Diablada


Cheers!

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