Over at FineCooking.com, I posted the recipe for the Sazeru, a version of the Sazerac made with Pisco (from Peru, get it?). I actually made the drink as part of the final exam for the five-day B.A.R. course I took a couple of years ago. We had to create a... Read more →
Depending on where you look online, you'll find that there are either three or four categories of Peruvian pisco.This is confusing if you want to write about it. The Problem Some sites say that there are four types: Puro, Aromatico, Mosto Verde, and Acholado. Others say three: Puro (which includes... Read more →
You know how you read a historic cocktail book like Wondrich's Imbibe and Jared and Anistatia's Spirituous Journey and you wish you could see the source material they used to write it? History of Pisco in San Francisco: A Scrapbook of First Hand Accounts is basically that. Historian and pisco... Read more →
I finally got the press release for Remy V, the new product debuting in September in two trial markets- the San Francisco Bay Area and Atlanta. I'd heard the word on the street about this and posted a couple hints to my Twitter feed and Facebook page last and this... Read more →
I've had several stories come out recently, so I thought I'd share them here. This blog is also my resume, after all. Friday I wrote about my recent piece in the daily email Tasting Table San Francisco. This one is about Encanto Pisco, brought to us by a bartender, a... Read more →
The new Encanto pisco, released in San Francsisco this past weekend, is the collaboration between a distiller, a bartender, and a sommelier: Peruvian distiller Carlos Romero, Cantina owner Duggan McDonnell, and sommelier/importer Walter Moore. This bottling is a blend of three aromatic and non-aromatic grape varieties that give it both... Read more →
I was trying to create a cocktail for my seminar at Tales of the Cocktail using an orange liqueur, a sponsor of my session. After attempts at an Orange Negroni and Orange Absinthe Frappe that both failed, I came up with this way-too-simple and drinkable-as-heck cocktail, perfect for summer days... Read more →
I have three new-to-me piscos to try. Pisco is grape brandy from Peru and Chile, though most people respect the stuff from Peru more. It can be made from aromatic grapes like Italia, non-aromatic grapes like Quebranta, or a mix of styles which is labeled acholado. Gran Sierpe Pisco, according... Read more →