Cocktails and Drinks with Pisco

Pisco is a grape brandy made mostly through the process of distillation and fermentation of the product of the vine, very similar to the technique used for brandy and cognac, although without the long aging in wooden barrels. The ideal is to taste the pure pisco, at least a sip, but it is true that it works very well in cocktails, as it combines perfectly with ingredients such as fruits, herbs, juices and various types of liquors. As if that were not enough, pisco serves as a complementary ingredient in the preparation of wonderful dishes, many renowned chefs use it for this purpose.

The main producers of pisco are Peru and Chile, and in both countries they consider it a national drink. The production standards of both liqueurs are not the same, and that is why they are considered different products, however, both are grape brandy produced by distilling white and pink strains of Vistis vinifera. Having said all of the above we invite you to enjoy our tasting of cocktails and drinks with pisco. Let’s go there!

Strawberry cocktail

Strawberries are ideal for enhancing the flavor of pisco, thus giving rise not only to an exquisite drink, but also very refreshing and with a very attractive color. Follow these simple steps to prepare a strawberry pisco cocktail:

Ingredients

• ½ kg of strawberries
• 3 glasses of pisco
• 1 cup caster sugar (or to taste)
• 1 cup lemon juice
• ½ cup crushed ice

Preparation

1. Place all the ingredients in the blender. Put them in the following order: the strawberries, the pisco, the ground sugar, the lemon juice and the crushed ice.
2. Blend for 2 minutes. Serve in glasses and decorate with a strawberry.

Yields for 4 diners.

Pouch

The Pichucho is among the most typical pisco cocktails in Chile. This drink consists of a mixture of two basic ingredients that are pisco and vermouth, and the third that can be omitted or varied (commonly lemon or cherry). We point out that the word Pichucho comes from Mapuche. Follow these simple steps to prepare a Pichucho cocktail:

Ingredients

• 75 ml Chilean pisco (2.5 oz.)
• 45 ml rosé or white vermouth(1.5 oz.)
• Ice cubes

Preparation

1. Pour the pisco and vermouth into a cocktail shaker. Add the ice and shake for 10 seconds.
2. Put the drink in a glass. If you have them they must be Martini or Margarita.
3. Garnish the cocktail with a piece of lemon. You can taste this drink with or without ice.

Yield for 1 diner.

Nun’s milk

Among the most popular pisco and milk cocktails in Peru is the nun’s milk. This drink has a great tradition, it has been passed down from generation to generation until today. It is said that its peculiar name comes from a very old custom in which the nuns prepared drinks for the bishops. Although it is said that the original recipe is still kept secret, here we show you the most widespread. Follow this step by step to make nun’s milk:

Ingredients

• 3 eggs
• 400 grams of milk
• 3 drops of vanilla essence
• 3 tablespoons of sugar
• Pisco to taste

Preparation

1. Blend all the ingredients, except the pisco and milk. Process it until it is a unified mixture.
2. During the blending process, gradually add the milk and pisco. You can toggle both, while performing in the procedure.
3. Serve it very cold. Pour into glasses with ice or store in the fridge until serving time.

Serves 4 people (approximately 1 liter).

Coffee pisco

It is said that the author of this cocktail was a German named Hans Pun sack, he was delighted with the flavor of Peruvian coffee, and motivated by this he wanted to pay tribute to it and it occurred to him to mix it with the most representative alcoholic beverage of that country, thus it was born the Pascale.

This preparation is among the most captivating cocktails with pisco and milk in Peruvian gastronomy, as it is an unforgettable aromatic experience. Try the coffee pisco now by following this step by step:

Ingredients

• ½ cup of pisco
• ½ cup of espresso coffee
• 2 cups of water
• 1 cup of condensed milk
• ½ tbsp. vanilla essence
• 2 cloves
• 1 stick of cinnamon (1/2 to mix and ½ to decorate)

Preparation

1. Mix all the ingredients in a saucepan, except the coffee, the pisco and half of the cinnamon. Boil for 5 minutes, remove from heat and strain.
2. Add the coffee and mix. Let it cool before moving on to the next step.
3. Finally, pour the pisco and stir until everything is integrated. Serve cold in Martini glasses and decorate with the rest of the cinnamon.

Serves 4 people (approximately 1 liter).

Tip: in Peru there is pure pisco, green pisco and acholado pisco.

Pisco Sour

The Sour-type cocktail consists of a mixture of liquor, lemon or lime juice, some sweetening ingredient (pineapple juice, grenadine, triple sec, syrup or sugar), and sometimes also egg white. This family of cocktails is very wide, there are: the Pisco Sur, the Tequila Sour, the Caipirinha, the Daiquiri, the Margarita, and the Kamikaze, among many others.

You can make the Pisco Sour drier or sweeter just by changing the amount of sugar. Follow these simple steps to prepare a pisco sour cocktail:

Ingredients

• 250 ml of pisco
• 250 grams of white sugar
• 4 lemons (juice without seeds)
• 2 egg whites
• 1 cup of ice
• 3 drops of Angostura bitters

Preparation

1. Blend all the ingredients except the Angostura bitters. Continue mixing until the whites are mounted and the ice is crushed.
2. Serve and decorate. Garnish with Angostura bitters or a dash of cinnamon.

Yields for 4 diners.

Tip: For a drier pisco sour, reduce the sugar.

Mango pisco sour

Most fruits look great in pisco cocktails, but you definitely take it to another level when it comes to a Pisco Mango Sour. This drink has a very appetizing tropical touch that enriches the characteristics of pisco. Follow these simple steps to prepare a pisco mango sour cocktail:

Ingredients

• 3 measures of Peruvian pisco
• 1 measure of mango juice
• ½ measure of lemon juice
• 1 measure of gum syrup
• 1 egg white
• Ice cubes

Preparation

1. Process all the ingredients in the blender except the ice. Wait 20 seconds before continuing to the next step.
2. Add ice to taste and blend again. Process for 30 more seconds.
3. Serve and decorate. Pour the cocktail into tall glasses or cocktail glasses. Finally, you can choose between decorating with a piece of mango on the edge of the glass or with some mint leaves.

Yield for 2 diners.

Tip: 1 measure is a shot, each shot glass holds 30-35ml

Pisco Collins

Tom Collins is originally prepared with gin, but it has many variants, depending on the liquor used, in this way they arise: Juan Collins (with tequila), Vodka Collins, Ron Collins and Pisco Collins.

The base ingredients of any Collins are: lemon or lime juice, soda or sparkling water, sugar or gum syrup, a cherry or a lemon spiral (even both), ice and some liquor that serves as a base. Follow the step by step that we provide you with about Pisco Collin:

Ingredients

• 2 ounces of pisco
• ¾ ounce syrup of gum
• ¾ lemon juice
• 1 tonic water
• 1 lemon slice or 2 lemon peel spirals
• 1 cocktail cherry
• 6 ice cubes

Preparation

1. Pour the pisco, the syrup and the juice into two tall glasses (highball glass), mix with a teaspoon for 6 seconds. Complete with tonic water.
2. Add 4-6 ice cubes. Garnish with a slice of lemon or 2 lemon spirals and to close with a flourish, add the cherry.

Yield for 1 diner.

Tip: 1 oz. (ounce) equals 29.57 ml (milliliters), and you can round it up to 30 ml.

Chilean monkey tail

The Coleman or Chilean monkey tail ranks among the most popular pisco and milk cocktails in Chile and some parts of Peru during the holiday season. Well then, enjoy this creamy and aromatic drink by following our recipe step by step:

Ingredients

• 1 liter of milk
• 1 cup pisco or similar brandy or vodka
• 1 cup of sugar (200 grams)
• 4 nails
• 1 cinnamon stick
• 1 orange peel
• 1 tablespoon vanilla
• 3 tsp. instant coffee

Preparation

1. Pour all the ingredients into a casserole, except the pinch, coffee and vanilla. Cook the flavored milk for 3-4 minutes.
2. Remove ½ cup of milk from the pot during the process. Dissolve the instant coffee there, aromatize it with vanilla and reserve.
3. Once the cooking time is over, remove the casserole from the heat. Add the reserved espresso there and mix very well until everything is integrated. Cover the casserole and wait until the preparation cools completely.
4. When it reaches the necessary temperature, strain the mixture. Add the brandy to the milk and mix well.
5. Pour the monkey tail into a bottle, help yourself with a funnel. Keep it in the refrigerator.
6. When serving this drink, add cinnamon and crushed ice.

Serves 4-5 diners.

And if you wonder how to prepare gin and tonics, don’t miss this article, we show you how to make this delicious drink.

Pisco punch

It is said that the author of this recipe kept a key ingredient a secret, but it is known that the rest of the ingredients were: pisco, pineapple, lemon juice, sugar, gum Arabic and distilled water. Well, we present you our version, this recipe preserves that strong, refreshing and tropical style of the original but with other very captivating additional citrus tones. Try one of the most famous cocktails with pisco that exist by following the instructions:

Ingredients

• 1 ½ ounces of pure pisco
• 1 ounce Triple Sec liqueur
• 4 ounces of cranberry juice
• ½ ounce passion fruit extract
• Pineapple nectar (from box)
• Crushed ice

Preparation

1. Put the crushed ice in a cocktail shaker. Remember that the more crushed the ice is, the better it will fulfill its mission.
2. Add all the ingredients except the pineapple nectar. Shake for a few seconds.
3. Strain the cocktail, and serve it in 2 glasses. The glass should hold approximately 14 ounces.
4. Top off each drink with pineapple nectar. Garnish with a pineapple slice around the edge.

Yield for 2 diners.

Tip: we point out that the Pisco Punch Day is celebrated on August 28.

Strained pisco

This recipe is a variation of the piña colada, it is a great success for meetings with friends or special celebrations such as New Year’s Eve, birthdays, among others. Taste its tropical flavor following the step by step of the pisco cola do:

Ingredients

• 1 ½ ounces of pure pisco
• 2 ounces coconut cream
• 1 ounce pineapple juice
• 2 ounces gum syrup
• Evaporated milk
• Ice

Preparation

1. Beat all the ingredients in the blender. Do it until you get a homogeneous mixture.
2. Serve and decorate. Put a small piece of pineapple on the edge of the cup or glass and a cherry inside.

Yield for 1 diner. What do you think of all these Peruvian drinks with pisco?

Chicano

The Chicano is one of the most popular Peruvian pisco drinks in Lima celebrations, especially during the summer season. This drink was born during the 19th century with the arrival of the Italian colony in Peru, originally it contained grape brandy and Ginger Ale until the brandy was replaced by pisco. Delight your palate with its sweet and sour flavor by following the steps that we detail below:

Ingredients

• 10cl of pisco
• ½ lemon squeezed
• ½ glass of ginger ale
• ½ tsp. sugar
• 2 drops of Angostura bitters
• Ice
• 1 slice of lemon

Preparation

1. Place all the ingredients in a shaker. Do it in the following order: the pisco, the lemon juice, the ginger ale, the sugar and the drops of Angostura bitters.
2. Shake the mixture vigorously for a few seconds. The liquids must be well integrated and the sugar dissolved.
3. Before serving, have a glass or cup with ice ready. Pour the cocktail and garnish with a lemon wedge.

Yield for 1 diner.

Tip: 1 cl (centiliter) equals 100 ml.

Pisco tonic

The pisco tonic is the Peruvian version of the gin and tonic, there it is considered as representative as the pisco sour and the Chicano. It is understandable, since the pisco and the quinoa tree (where the quinine used to prepare the tonic water comes from), represent the national identity. If you want to try one of the best Peruvian drinks with pisco, follow the step by step of this recipe:

Ingredients

• 2 ounces of pisco (60 ml)
• Tonic water
• 1 slice of lemon
• cubed ice

Preparation

1. Put enough ice in a tall glass. A good cocktail needs a very cold glass. If you want a smoother drink use 1 oz. (30 ml)
2. First pour the pisco, and then the tonic water. Add the water slowly, otherwise it will lose effervescence (the bubbles).
3. Finally, decorate with a slice of lemon.

Yield for 1 diner.

Tip: The quinoa tree grows throughout the Amazon rainforest, from Venezuela to Bolivia.

Chilean earthquake

The earthquake is a very popular sweet cocktail during the national holidays of Chile (between September 18 and 19). It is made with three ingredients: pineapple ice cream, granadilla and an alcoholic drink. It is usually prepared mainly with pipe no wine, but white and sparkling wine (in equal parts), rum, ferret or pisco are also used. If you want Peruvian pisco cocktails ideal to beat the heat, prepare the Chilean earthquake by following these easy steps:

Ingredients

• 6 tablespoons pineapple ice cream
• 2 tablespoons grenadine (or to taste)
• 4 cups of pisco

Preparation

1. Add the ice cream to two large glasses.
2. Pour the pisco into the glasses and then the grenadine.
3. Place a straw or a teaspoon so that you can mix the ice cream with the pisco while you consume it.
4. Yield for 2 diners.

Spring

If you are looking for Peruvian pisco cocktails that have a sophisticated presentation and a refreshing taste, try the spring cocktail. This drink is a classic party drink, it has a non-alcoholic version for children. Commonly to prepare it, vodka, sparkling wine or white wine is used, but our version contains pisco, it is usually consumed a lot in Chile and other surrounding countries. Delight yourself with its flavor by following this recipe step by step:

Ingredients

• 1 ounce of pisco
• 2 ounces of pineapple juice
• 2 ounces of orange juice
• 2 ounces of mango juice (optional)
• 2 ounces peach juice (optional)
• ½ ounce grenadine syrup
• Ice
• 1 maraschino cherry
• 1 slice of orange

Preparation

1. Prepare a tall glass with ice.
2. Add the pisco and juices.
3. Add the grenadine syrup.
4. Garnish with a lemon wedge and a cherry.

Canary

The canary stands out among cocktails with pisco for its great delicate flavor and refreshing sensation. Preparing it is very simple if you follow the following instructions:

Ingredients

• 1 ounce of pisco
• ½ glass of orange juice (or mango)
• Ice
• 1 slice of orange

Preparation

1. Have a tall glass ready with plenty of ice. The glass must be very cold before pouring the cocktail.
2. Pour the pisco. Immediately afterwards, add the orange juice and decorate with a slice of orange as well.