Bartenders Reach for the Peruvian Spirit
PISCO By Francine Cohen
PISCO CONTINUES TO GAIN ATTENTION THESE DAYS, LANDING THE MORE THAN 400 YEAR OLD PERUVIAN SPIRIT ON A WIDE VARIETY OF COCKTAIL MENUS IN MIAMI, NEW YORK AND ACROSS THE U.S.
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a craft or figuring out what’s going to be trendy. It’s a passion. Peruvians are seriously passionate about Pisco. It is to us what champagne is to the French, or Barolo to Italians. It is a distinct and non-replicable part of our national cultural identity.”
Pisco 100’s heritage as a fine example of Peru’s national spirit is part of what makes the brand popular. At Miami’s CVI.CHE 105 owner Juan Chipoco notes, “Creating cocktails with Pisco is more than just
That identity, which for so long was tied in cocktail form to the classic Pisco Sour, is now pushing beyond boundaries and guests are being introduced to other Peruvian cocktails like the refreshing Chilcano or the El Capitan which, with just a switch of base spirit, is as easy to make as a Negroni. At CVI.CHE 105 bartenders are wowing their guests with their Pisco 100 creations. Chipoco explains, “The bartenders are incorporating Peruvian culture in every drink.
ith versatility thanks to the eight grape varietals and three production styles, Pisco is seeing increased bartender awareness. Plus, there’s a passionate demand from visitors to Lima, Peru’s capital and one of the world’s top culinary destinations boasting three of the world’s best restaurants. Travelers are returning home looking for a taste of their adventures. Pisco 100, which sits on many a back bar, helps fulfill this desire to explore and relive great memories.
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