Home » Food » The cocktails with pisco that you can prepare to celebrate Lima’s birthday | Recipes | nnda | nnnn | RECIPES

The cocktails with pisco that you can prepare to celebrate Lima’s birthday | Recipes | nnda | nnnn | RECIPES

The pisco it is considered one of Peru’s flagship drinks and its flavor not only helps celebrate everything at the Patrias in July, but also every January 18th. If you were one of those who are filled with pride before him Lima’s birthday and its 488 years of foundation, in this note to leave us 3 recipes of cocktails with this distillate that will help you surprise your relatives, partner or friends.

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The celebrations will not be only at an institutional level, but many people are encouraged to hold a toast or small meeting in their homes and a great idea to enliven it even more with a refreshing preparation.

To celebrate with the national drink, the Peruvian pisco, the Lima’s birthdaythe teacher and bartender at the Instituto Le Cordon Bleu, Farid Olaechea, shares 3 recipes that are easy to prepare at home:

1. Luchita

Ingredients:

  • Pisco Macerado (herb and pineapple)
  • Chamomile syrup
  • orange juice
  • Lemon juice
  • Ginger beer
  • ice cubes

Preparation:

For the macerate:

  1. Place 500ml of pisco puro quebranta in a glass jar.
  2. Add 100 grams of chopped hierbaluisa, golden pineapple peels (approx. 100 grams). Close tightly and leave to rest for at least 15 days.
  3. Strain the contents with a coffee filter and reserve the liquid in a bottle. Keep well closed and labeled.

For the chamomile syrup:

  1. Place half a bunch of chamomile in a pot with a liter of water and bring to the boil.
  2. When you have the chamomile infusion, add white sugar (between 750 and 1000 grams). With the help of a spoon, mix and let it boil until it breaks. Remove, strain, bottle and label. Store in refrigeration. The product lasts 15 days.

For the cocktail:

  1. Place the maceration, chamomile syrup, orange juice and lemon in a long glass. Mix with the help of a teaspoon.
  2. Test the flavor and if necessary correct to preference.
  3. Add it and top it off with cold ginger ale.
  4. Decorate with an orange wedge and a sprig of chamomile.

2. Between roosters and midnight

Ingredients:

  • Pisco Acholado
  • Cinnamon Syrup
  • Orange juice
  • Orange liqueur
  • Dry red wine
  • Inca Kola
  • Peppermint leaves
  • Ice

Preparation:

For the cinnamon syrup:

  1. In a pot, place 4 to 5 cinnamon sticks together with a liter of water and bring to a boil.
  2. When you have the cinnamon infusion, add white sugar (between 750 and 1000 grams). Mix with the help of a spoon and let it boil until it breaks.
  3. Remove, strain, bottle and label. Store in refrigeration. The product lasts 15 days.

For the cocktail:

  1. In a cocktail shaker, place the ingredients indicated in the recipe, with the exception of the carbonated drink (Ginger Ale).
  2. Serve over new ice and add 1 to 2 ounces of fizzy drink.
  3. Decorate with a sprig of mint or grapefruit.

3. Imperial punch

Ingredients:

  • Pisco Quebranta
  • flavored honey
  • Spent coffee
  • Quinoa milk
  • A yolk
  • Quinoa 3 colors

Preparation:

For the quinoa milk:

  • Boil the quinoa with the cinnamon and cloves until it is cooked and bursts.
  • Then cool and drink with water approximately 500 ml of water.
  • Strain with mesh and then in the fire with the chuño. To make the chuño, dissolve in a little cold water and then add to the hot mixture. Mix well and remove from the fire.
  • Add the evaporated milk. Let cool and use.

For the cocktail:

  1. Add the ice in a shaker. Dosing the inputs in the previously indicated order.
  2. Shake the shaker vigorously for 10 seconds.
  3. Serve straining the hielos into a pre-fried glass.
  4. Decorate by sprinkling red, black and white quinoa.

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