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Recipes with pisco

3 recipes that use pisco, with photos, step-by-step instructions and cook times. The quickest, Pisco sour, takes 5 minutes. It is most often cooked with aromatic bitters, cinnamon and ginger.

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Pan de PascuaSpiced Christmas fruit cake

From late November every Santiago bakery and supermarket stacks loaves of pan de Pascua, and families exchange them like Christmas cards. Despite the name ('Christmas bread') it is a cake: dense, dark and spiced with cinnamon, ginger and clove, crowded with raisins, candied fruit and walnuts, and often moistened with honey and manjar (dulce de leche). It goes with a glass of cola de mono, the Chilean Christmas drink of coffee and milk. The fruit is usually soaked in rum or pisco; here it soaks in orange juice, and the spirit is an option. Fruit that sinks into a sticky layer at the bottom is the usual complaint, so toss it in a spoonful of the flour first. Chef's tip: wrap the loaves in baking paper and keep them for 3–4 days before cutting; the spices mellow and the crumb gets moister.

110 minChileanBaking
by KrazyBadal 0 views

Pisco sour

Lima drinks its pisco sour as the aperitif before a long ceviche lunch, and celebrates it every year on the first Saturday of February; the recipe took shape in the city's bars in the 1920s. It is for adults only and stronger than its pillowy look suggests. Underneath a thick white foam you get sharp Peruvian lime, a clean sweetness and the floral, grapey warmth of quebranta pisco, with the bitters adding a spicy smell to every sip. The texture should be silky, almost creamy, never thin. The classic mistake is squeezing the limes too hard or too early: the oil from the pith turns the drink bitter within half an hour. Halve the limes, press each half gently by hand just before mixing and stop when the juice slows. The egg white is raw, so use pasteurised egg white for anyone pregnant, for babies, older people or anyone unwell, or swap in 30 ml aquafaba. It is ready when the foam stands about 1 cm high and is firm enough to hold the drops of bitters on its surface. Sip one slowly and drink responsibly. Chef's tip: shake once without ice first to whip the egg white, then again with ice; the foam will be twice as thick.

5 minPeruvianDrinksGluten free
by KrazyBadal 0 views

Chilcano de piscoPisco and ginger ale highball

When Lima's grey winter finally lifts and summer reaches the beaches south of the city, the chilcano takes over from the pisco sour: lighter, longer and made for an afternoon. Peru even gives it a Semana del Chilcano each January, and it is poured at weekend lunches with chifa or fried fish. This is a highball for adults only: pisco poured over a tall glass of ice with fresh lime and ginger ale, finished with a few drops of bitters. It should taste crisp and fizzy, with the ginger and lime lifting the floral grape notes of the pisco rather than hiding them. The common mistake is using too little ice and warm ginger ale, which gives a sweet, diluted drink that goes flat in minutes. Fill the glass to the top with ice and keep the ginger ale in the fridge until the last second. It is ready when the glass is frosty, the bubbles race up the sides and the bitters drift through the top as a pink haze. Light it may be, but drink responsibly. Chef's tip: try a fruit-infused pisco, made by steeping passion fruit or mandarin peel in the bottle for a few days; Limeños love a chilcano de maracuyá.

10 minPeruvianDrinksVeganGluten free
by KrazyBadal 0 views

Goes well with pisco