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.
WATCH THIS: Chilcano week: Three easy and quick recipes to prepare at home
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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