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CHILCANO
- 1 Ounce of Pisco
- Half lemon (juice)
- Ice to taste
- Ginger Ale
PREPARATION:
Mix the ingredients. Add ice and fill the glass with Ginger Ale. Garnish with a slice of lemon and sorbets.
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DON ISIDORO SOUR
- 1 oz. lemon juice
- 3 oz. of Pisco classic Don Isidoro
- 1 oz. sugar
- 1 clear of egg
PREPARATION:
Blend to dissolve sugar. Continue blending while adding ice, 6 to 8 cubes if you want strong and dry, add more ice if desired soft. Serve in cocktail glasses where the edges have been previously sugar coated.
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CANARIO
- 1˝ Pisco
- Half lemon (juice)
- Orange juice
PREPARATION:
Mix all ingredients
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STRAWBERRY LIQUEUR
- 1 Kg. of strawberries
- 2 cups of sugar
- 1 liter of Pisco
PREPARATION:
Make syrup with sugar and water (half a cup of sugar and a cup of water). When the syrup is ready add the washed fruit, boil 10 minutes, remove from heat, add the pisco and cover it. Well covered, allow to sit for nine days. Strain it, bottle it, and serve.
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PERÚ LIBRE
- 1 ounce of pisco
- 1 slice of lemon
- Dark Soda (Coke)
- Ice
PREPARATION:
Pour the pisco in a tall glass, add dark soda, add ice to taste. Serve with a slice of lemon.
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HIPNOTIQ PISCOTINI
- 2 ounces of Hipnotiq
- 1 ounce of Pisco
- A few drops of lemon juice
PREPARATION:
Place two ounces of Hipnotiq and an ounce of Pisco in a glass mixer. With a professional spoon bar, proceed to refresh the cocktail and then serve.
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