This week we deviate away from the grapevine and explore another beverage, a sprit known as Pisco, a pure Peruvian brandy made entirely from Peruvian grapes. Originated in the port city of Pisco, Pisco can be enjoyed straight, on the rocks or in a variety of cocktails pairing well with the Peruvian cuisine… after all Lima, the capital of Peru is considered the “gastronomic capital of the Americas,” and is considered the most bio-diverse country in the world. As they say in Peru, “The Pisco Sour is like a women’s breast, you can’t only have one but you should not have more than 2!”.
Joining us on the show this week to tell us all about Pisco and more is Sara Waxman, Publisher and Editor in Chief of DINE Magazine iconic food critic, author, columnist and Adam Waxman Associate Publisher, Contributing writer and photographer of DINE magazine celebrating the 6th annual edition. Dine Magazine bringing interesting and exciting stories related to food, wine and lifestyle from around globe.Watch the show here.
- 1/4 cup (2 oz.) pisco
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon pasteurized egg whites
- In a blender, whirl 3 ice cubes, pisco, sugar, fresh lime juice, and egg whites. Whirl until smooth (you’ll no longer hear the ice cracking against the side of the blender) and serve straight up in a martini glass with a dash of aromatic bitters and a wedge of lime.
- Peruvian Pantry: Pisco. A brandy distilled from several different grape varieties grown in South America, it is the national drink of Peru and comes in many styles–from smooth and sippable to rough and fiery Pisco became popular in California during the Gold Rush, when Peruvian miners there extolled its virtues to fellow fortune-seekers.