Recipes: Three cocktails with Peruvian pisco Luchita, Between Cocks and Midnight and Imperial Punch Summer Drinks | GASTRONOMY


Newspaper writing

People are looking for ways to cool off either by going to the beach, swimming pool or having a drink. Therefore, a good idea is the cocktails of Peruvian piscoand Farid Olaechea, teacher and bartender at the Le Cordon Bleu Institute, share 3 easy recipes to make at home.

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LUCHITA: “Flowers, the violet; emblems, the cross; nations, my land; and women, you”.

INGREDIENTS:

  • Macerated pisco (lemon verbena and pineapple)
  • chamomile syrup
  • Orange juice
  • Lemon juice
  • ginger ale
  • Ice cubes

PREPARATION

For the mash:

  • In a glass jar, place 500 ml of Quebranta pure pisco.
  • Add 100 grams of chopped lemon verbena.
  • Add the golden pineapple shells (about 100 grams).
  • Close tightly and leave to rest for at least 15 days.
  • Filter the contents with a coffee filter and reserve the contents in a bottle.
  • Keep tightly closed and labelled.

For the chamomile syrup:

  • In a saucepan, place half a bundle of chamomile with a liter of water and bring to a boil.
  • When you have the chamomile infusion, add white sugar (between 750 to 1000 grams).
  • Using a spoon, mix and leave until boiling.
  • Remove, filter, bottle and label. Keep refrigerated. The product lasts 15 days.

For the cocktail:

  • In a long glass put the macerate, chamomile syrup, orange and lemon juice. Mix with a teaspoon.
  • Taste the flavor and, if necessary, correct according to your preferences.
  • Add ice and top with cold ginger ale.
  • Decorate with an orange wedge and a chamomile bud.

BETWEEN COCKS AND MIDNIGHT: “We put out the candle, the dance is over; out the door, gentlemen, he goes out into the street”

INGREDIENTS:

  • Pisco Acholado
  • cinnamon syrup
  • Orange juice
  • orange liqueur
  • Dry red wine
  • Inca Kola
  • Mint leaves
  • ice

PREPARATION

For the cinnamon syrup:

  • In a saucepan, place 4 to 5 cinnamon sticks with a liter of water and bring to a boil.
  • When you have the cinnamon infusion, add white sugar (between 750 to 1000 grams).
  • Mix using a spoon and leave until it begins to boil.
  • Remove, filter, bottle and label. Keep refrigerated. The product lasts 15 days.

For the cocktail:

  • In a cocktail shaker, place the ingredients indicated in the recipe, except for the soft drink (Ginger Ale).
  • Serve over fresh ice and add 1-2 ounces of soft drink.
  • Garnish with mint or lemon balm.

IMPERIAL PUNCH: “If it is clear that it has a yolk, beat it with pisco and you will see how delicious it is”

INGREDIENTS:

  • Pisco Quebranta
  • flavored honey
  • past coffee
  • quinoa milk
  • a yellow
  • Quinoa 3 colors

PREPARATION

For the quinoa milk:

  • Boil quinoa with cinnamon and cloves until cooked and bursting.
  • Then cool and mix about 500ml of water with water.
  • Strain through a sieve then over the heat with the chuño. To add the chuño, dissolve it in a little cold water then add it to the hot mixture. Mix well and remove from heat.
  • Add evaporated milk. Let cool and use.

For the cocktail:

  • In a shaker add the ice. Go dose the contributions in the order indicated above.
  • Shake the shaker vigorously for 10 seconds.
  • Serve by straining the ice into a previously chilled glass.
  • Decorate with a sprinkle of red, black and white quinoa.

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