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Slideshow
Five ways to discover Peru’s Pisco
Dozens of Peruvian restaurants are taking part in London’s first ever Pisco Week, with all manner of promotions on offer to introduce you to Peru’s national cocktail – the Pisco Sour.
Made from Pisco, a brandy-based Peruvian spirit made through the slow distillation of grape juice, the Pisco Sour was invented by American bartender Victor Morris in Peru during the early 1920’s as a variant of the whiskey sour. Made with Pisco, citrus, egg white and sugar syrup, the cocktail blazed a trail to California in the 1930s reaching bars as far north as San Francisco, and by the late 1960s could be found in New York.
Today, it is at the centre of London’s first Pisco Week. Taking place from the 1 – 8 February, Peruvian restaurants are dedicating a week to Peruvian favourite by offering special promotions and activities throughout the week preceding National Pisco Sour Day on 7 February. Guests can enjoy £5 Pisco Sours all week at restaurants taking part in the event which includes Peruvian-Japanese fusion restaurant Chotto Matte, Lima Floral, Coya, Señor Ceviche, Pachamama, Tierra Perú and Titos. So raise a glass to Peru this Pisco Sour Day and get yourself down to one of these London venues, all of which will be putting the Pisco on a pedestal in a variety of ways.
Click through to discover a few of the ways in which to discover Peru’s national drink…
By creating your own bespoke “macerado” Pisco Sour at Pachamama
Macerado Pisco infusions
A “macerado” is a Pisco Sour cocktail infused with a variety of flavour variations, which could be anything from beetroot to fennel and hibiscus. For £20, Pachamama will be inviting guests to sample three different types of Pisco before infusing the Pisco with their choice of seasonal British and Peruvian ingredients. Guests will be able to take home their Pisco infusions in a personalised jar. On top of this, the restaurant will be serving up a “re-tox” to mark the end of dry January – a Pisco cocktail made with yacon syrup, fresh lemon, aji panca powder and soda dubbed the Yacon Spritz.
18 Thayer Street, London, W1U 3JY
By drinking three in a row at Coya…
Coya is celebrating Pisco Week in true “exuberant Latin American style” with the launch of a Pisco Flight. Comprising three seasonal flavour Pisco infusions, raspberry and thyme, rhubarb and Williams’s pear, guests can get schooled in the art of the Pisco for £15. Rumour has it that a mariachi band is also set to make an appearance throughout the week.
118 Piccadilly, Mayfair, London, W1J 7NW
With a Pisco Sour masterclass at Ceviche…
Ceviche founder Martin Morales with bar manager Miguel Arbe.
Ceviche began life as a Peruvian restaurant and gradually transformed to become London’s first dedicated Pisco bar. It paved the way for future Pisco-based bars including Lima, Coya and Pachamama. To celebrate National Pisco Sour Day on Saturday 7 February, the bar will be serving up its signature cocktail with a variety of our “macerados” – Pisco infusions with flavours such as pineapple, coffee, cherry and ginger. Its founder, Martin Morales, will also be hosting a free Pisco Sour masterclass at 4.30pm on Saturday, 7 February with bar manager Miguel Arbe. Describing the Pisco Sour, Morales said it was “tastier than a Mojito and friendlier than a Negroni”. Those wishing to book a place on the masterclass should email events@cevicheuk.com.
Ceviche, 17 Frith Street, Soho, London, W1D 4RG
While surveying the London skyline 39 floors up…
Matcha-Pisco
Arriving via a Willy Wonka-esque glass elevator, which rockets you to the 38th and 39th floors of the Heron Tower, Sushi Samba boasts one of the highest outdoor dining terraces in Europe and panoramic views of the City. Its unique blend of Japanese, Brazilian and Peruvian cuisine, culture and music is reflected in its upcoming Pisco celebrations. Alogside its classic Pisco Sour, Sushi Samba will be serving three specialities on 7 and 8 February including the Matcha-Pisco, a blend of tea infused Pisco, orange liqueur, sour, sugar, shaken with egg white. Other options include the Inca Sour; a blend of Pisco, Cacao, sour and sugar shaken with egg white and spritzed with chocolate bitters, and the Mandarin; infused with Yuzu, sugar and mandarin and shaken with egg white.
Heron Tower, 110 Bishopsgate, London, EC2N 4AY
By mixing it with fizz at Andina…
The Pink Pisco Sour
If you remain unconvinced on the Pisco Sour, why not try mixing it up with a bit of fizz? Andina offers a unique twist on the classic with its Pink Pisco Sour – a Pisco Sour made with sparkling rose and Peychauds bitters. Sister to Ceviche, Andina will also be serving up a range of macerado Pisco infusions with flavours including pineapple, pomelo, cinnamon, blueberry and chicha morada. Inspired by the Peruvian ‘picanterias’, traditional, community restaurants serving local people, Andina serves healthy cuisine inspired by dishes from the Andes.
1 Redchurch Street, London, E2 7DJ