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Recipes

There are many ways to use Pisco, Peru's national distilled brandy grape drink.  It can be drunk neat (usually over ice) or mixed to create some truly wonderful cocktails.  Below are just some of our favourite recipes.  Please return to this page often and frequently as we will be updating our recipes page on a regular basis!  
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PISCO SOUR - This is, arguably, Peru's most famous and widely known Pisco cocktail.  However, a badly made Pisco Sour is simply not on and there are some barmen who have taken years to perfect their technique to make this drink correctly.  The secret is in the attention to detail and ensuring you use exactly the right quantities and the very best ingredients - cheap substitutes will just not do!
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CHILCANO - A wonderfully refreshing, cool, long Pisco drink which can be consumed at any time but is ideal for those balmy, sunny Summer afternoons.  Why not make some for your next barbecue party?  It's quick and easy to make and is a great talking point.  Pimms - no thanks.  Spritzer - um, I'll pass this time.  Chilcano - the new Peruvian Summer drink, YES PLEASE!

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BLUE CHILCANO - Just as refreshing as a traditional Chilcano but with a party twist to make it even more fun!  Just add a little blue Curaçao liqueur and either some mint or garnish with a strawberry or both and enjoy this long drink on a Summer evening on the terrace or sitting around the pool.  A little more work and time to prepare but you'll be the toast of the party!
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PISCO 75 - A great Pisco celebratory drink which may be used for toasting a special occasion or just sitting back, relaxing and watching the world go by.  This cocktail is easy to make but has to be presented absolutely correctly - in a James Bond Martini shaped glass and, of course, shaken not stirred!  Usually mixed with a quality Brut Peruvian Cava, why not try with our Rosa Salvage Rose Cava for an extra special treat?  Pisco 75  - bringing class to a glass and the best way to celebrate!

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PISCO PUNCH - A world-wide appreciated Pisco cocktail which originates from the Bank Exchange bar in San Franciso in the late 19th century (Pisco had made it's way from Peru to the USA and the Bank Exchange bar served in it copious quantities and in a variety of punches hence the now infamous Pisco Punch).  The traditional recipe appears below but, like all good Pisco cocktails, variances abound so why not experiment by adding lots of different fruits?  Pisco Punch is fun to drink at any party!

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MACHU PICCHU - This wonderful creation may be drunk as a proper cocktail or knocked-back quickly as a fun shot!  It's a derivation of the famous Bob Marley drink enjoyed in Jamaica and is a homage to the Inca people who built this fabulous site in the 15th century (Machu Picchu is 2,500 metres above sea-level on a mountain ridge in the Sacred Valley about 50 miles north west of Cusco, Peru).  This stunning cocktail is ideally made with a fine aromatic Pisco such as Sharing The Best's very own 1821 Pisco Italia.  It can be garnished with any exotic fruit but ideally Star Fruit and a Cherry.  Fun in a glass especially for those who enjoy their shots!

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STEP 1 - Pour these ingredients into a cocktail shaker with a handful of crushed ice:
1 measure of freshly squeezed lime juice
1 measure of egg white (fresh is essential)
1 measure of sugar syrup
3 to 4 measures (subject to taste and required alcoholic strength) of 1821 Pisco Puro Quebranta

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STEP 1 - Pour these ingredients into a long tall pre-chilled tumbler containing a handful of ice cubes:
1 measure of 1821 Pisco Puro Quebranta                          
1/2 measure of freshly squeezed lime juice           
A few drops of angostura bitters


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STEP 1 - Pour these ingredients into a long tall pre-chilled tumbler containing a handful of ice cubes:
1 measure of Sharing The Best's very own 1821 Pisco Puro Quebranta
1/2 measure of freshly squeezed lime juice  
1/4 measure of Curaçao
A few drops of angostura bitters

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STEP 1 - Pour these ingredients into a cocktail shaker with a small handful of crushed ice:
1 measure of sugar syrup
1/2 measure of freshly squeezed lime juice
1 measure of 1821 Pisco Puro Quebranta
A few drops of angostura bitters

5                                          STEP 1 - Pour these ingredients into a cocktail shaker with a handful of crushed ice:
2 measures of 1821 Pisco Puro Italia
2 measures of pineapple juice
1 measure of freshly squeezed lime juice
1 measure of sugar syrup

5STEP 1 - For the cocktail recipe put some ice cubes into a tumbler;  for the shot recipe make sure you use a very small quantity of finely crushed ice in a shot glass.

5STEP 2 - Fill about 1/3 of the glass with orange juice.  Then tip the glass at an angle of about 45 degrees and carefully pour down the inside some grenadine so it rests on the bottom and the orange juice floats to the top. 

5STEP 3 - Separately mix 2 ounces of 1821 Pisco Italia with half an ounce of Creme de Menthe (the mixing lowers the density of the liquid) and then pour gently into the glass so as to not disturb the orange juice and grenadine at the bottom.  Tilt the glass slightly if necessary to ensure the green part of the drink floats to the top.

5STEP 4 - For the cocktail garnish the glass with a slice of Star Fruit and a Cherry.  For the shot just neck-it!

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STEP 2 - Shake well for at least 30 seconds and then pour into a conventional tall-stemmed pre-chilled white wine glass

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STEP 3 - Add a small quantity of crushed ice, some finely cut pineapple chunks and a glace or stemmed cherry - hey, clink your glass with those of friends and enjoy the ultimate party punch!

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STEP 2 - Shake for 30 seconds and pour into a pre-chilled Martini shaped glass

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STEP 3 - Top-up the glass with a quality sparkling wine or, ideally, a Sharing The Best Peruvian Cava.  Garnish with a slice of lime and your drink is ready to toast any special occasion!

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STEP 2 - Fill the tumbler right to the top with ginger ale, add a slice of lime, stir to mix and then serve and enjoy!

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STEP 2 - Fill the tumbler right to the top with ginger ale, add a couple of leaves of freshly picked mint, garnish with a strawberry, stir to mix and then serve and enjoy!

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STEP 2 - Shake vigorously for one minute and pour into a chilled tumbler in three parts:  
70%, 20% and then the last 10% (the foam)

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STEP 3 - Splash a few drops of angostura bitters over the top and garnish the glass with a slice of lime.

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