Good_Things_Magazine_AprilMay_2017

OUT & ABOUT

scallops rendered ‘drunk’ through a

good dousing of the spirit (see right).

Amongst the extensive selection

of piscos stocked in the Bajo Bar at

Virgilio Martinez’s Lima Floral, seven

are the restaurant’s own brand. When

it comes to cocktails, the indecisive or

uninitiated can turn to a pisco menu

grid which helps the drinker choose

something to suit mood and palate.

Drinking at home? Play it safe and

stick to the classic sour, or go off-piste

and substitute another spirit for a pisco

with a similar flavour profile – taking

inspiration from Martin Morales’s clever

all-pisco lists at Ceviche, Andina and

Casita Andina, where spins on classic

cocktails use plain and infused piscos

to emulate the flavour profiles of rum,

gin and even whisky.

And you needn’t fret about

overindulging, for pisco is thought to

induce only the mildest of hangovers –

and if that doesn’t prove to be the case,

it makes an excellent Bloody Mary.

SOHO PISCO

Serves 1

INGREDIENTS

• 25ml limo chilli-infused pisco
  (see recipe below)


• 25ml elderflower liqueur
  (e.g. St. Germain)


• 1 scant tbsp lime juice


• 1 disc cucumber


• 1 egg white


• cracked black pepper

METHOD

1. Put all the ingredients,
   except the pepper, into an
   ice-filled cocktail shaker.


2. Shake thoroughly and strain
   into a chilled margarita glass.


3. Top with a light sprinkling
   of black pepper and serve.

LIMO CHILLI-

INFUSED PISCO

Make at least three days

before you want to drink

Makes 1 litre

INGREDIENTS

• 5 whole limo chillies


• 1 litre pisco
  METHOD

1. Add the chillies to the pisco,
   leave to infuse for three days,
   then remove the chillies.


2. Drink neat or use in
   cocktails like the Soho Pisco
   (see recipe above).

TORO MATA

Serves 1

INGREDIENTS

• 25ml coffee-infused pisco
  (see recipe below)


• 25ml Pisco Acholado


• 1 shot espresso


• 15ml sugar syrup (1:1 ratio of
  sugar dissolved in water)


• a few coffee beans, to
  decorate

METHOD

1. Put all the ingredients,
   except the coffee beans, in an
   ice-filled cocktail shaker.


2. Shake thoroughly and strain
   into a well-chilled Martini glass

• it should have some froth.

3. Decorate with coffee beans,
   and serve immediately.

COFFEE-

INFUSED PISCO

Make at least two weeks

before you want to drink

Serves 1

INGREDIENTS

• 60ml espresso


• 60g sugar


• 50g roasted coffee beans


• 1 litre pisco

METHOD

1. Add the espresso, sugar
   and coffee beans to the pisco,
   mix well, and leave to infuse
   for at least two weeks.


2. Drink neat or use in
   cocktails like the Toro Mata
   (see recipe above).
   All recipes courtesy of Martin
   Morales, cevicheuk.com

PAPA’S BAR

Pachamama’s bar splits

its cocktail list equally

between ‘Papa’s’ and

‘Mama’s’ options.

pachamamalondon.com

SEÑOR CEVICHE

The Peruvian Old

Fashioned uses cherry,

mushroom and pine-

infused Machu Pisco.

senor-ceviche.com

SUSHISAMBA

The Japanese-Peruvian

fusion venue laces its

signature sour with

turmeric and yuzu.

sushisamba.com

‘Great Peruvian

pisco is light and

luxurious; smooth

and deep. We sell

piscos from three

brands across

our restaurants –

Pisco 1615, Pisco

La Caravedo, and

Barsol Pisco.

If you’re looking

to drink it at

home, Amathus

(amathusdrinks.

com) offers a

great range both

online and in the

Soho store in

Wardour Street.

At Ceviche Old

St., we make,

carbonate and

bottle our own

fresh pisco punch

• so you can enjoy
  it at the bar, with
  dinner, or even
  buy some to take
  home from our
  little shop.’

Find the recipe

at goodthings

magazine.com/

drunkscallops

TASTING

NOTES

MARTIN

MORALES

TALKS

PISCO

Conchas borrachas

(Drunk scallops)

SHAKE

IT UP

Cocktails

to try at

home

Soho (^) Pis
co
Image: Paul Winch-Furness
Pisco_MATT ZPCATHY ZP.indd 35 13/04/2017 14:37