LET’S GET THIS PISCO PARTY STARTED!

Ready yourselves, it’s National Pisco Sour Day on the 1st of Feb and for any Pisco virgins out there, we suggest taking this opportunity to well and truly pop that Pisco cherry.

PISCO COCKTAIL ANYONE?

PISCO COCKTAIL ANYONE?

This is a versatile spirit (grape brandy) that blends well to make some seriously smooth cocktails; our favorite being the simple and perfectly balanced Pisco Sour (recipe below), which originates from Lima in Peru, invented in the early 1920’s by Victor Vaughen Morris, an American bartender.

SO HERE’S TO YOU VICTOR VAUGHEN BAR TENDER AND BABY DADDY TO THE PISCO SOUR!!

SO HERE’S TO YOU, VICTOR VAUGHEN BAR TENDER AND BABY DADDY TO THE PISCO SOUR!!

To celebrate this year’s National Pisco day, Chotto Matte will be mixing and shaking up some Nikkei (Peruvian – Japanese) inspired cocktails for your imbibing pleasure. Us, being the sociable creatures that we are, propped up the bar at Chotto and made friends with Fabiano the alchemist behind most of these Pisco/Nikkei inspired concoctions.

Check out the special Pisc-tastic list that will be available on the 1st.

Classic Pisco Sour: A strong measure of Quebranta Pisco, lime, sugar, egg white & bitters.

Maracuja Pisco Sour: Quebranta Pisco, passion fruit, lime, sugar & egg white.

Pina Pisco Sour: Quebranta Pisco, pineapple, pineapple jam, mint, lime, sugar & egg white.

Custard Apple Pisco Sour: Quebranta Pisco, custard apple puree, lime, sugar & egg white.

Cuatro Uvas: Torontel Pisco, four red grapes, celery bitters, sake, St Germain elderflower liqueur & lime.

Pisco Burro: Quebranta Pisco, lime, ginger syrup, soda & bitters.

Or If you’d like to have a little Pisco Disco of your own, here is a recipe that should serve you well:

Pisco Sour

50 mls Pisco

25mls Fresh squeezed lime juice

25mls Sugar Syrup (homemade is a nice touch: 1 part sugar to one part water)

25mls eggs white (pasteurised version available from big supermarkets)

Dry shake all ingredients together for a good 10-15 seconds until the mixture has emulsified, add cubed ice, shake again for 30 seconds and fine stain into a chilled (coupe) glass.

Garnish with a drop or two of bitters – on to the froth.

But if you really wanna party like a Peruvian Fabiano suggests adding another shot (25mls) of Pisco in there!

DON'T FORGET THE GARNISH!

DON’T FORGET THE GARNISH!

Chotto Matte/ 11–13 Frith Street, Soho, London, W1D 4RB/ 0207 042 7171

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