PiscoPisco is a clear brandy, popular for centuries in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century. At that time Peru and Chile were both part of Spain’s American empire. When they became independent countries, both claimed the liquor as their own. Today, the grapes are grown in only two places—around the town of Pisco in the Ica Valley of Peru, and in central Chile in the Elqui Valley, called the “zona pisqueria.
The name Pisco comes from a Quechuan (Incan) word, although there is some dispute as to what it actually means. Some believe it comes from the word “pisquo,” that literally translates as “flying bird,” referring to the effect it has on the drinker, while others believe it is the name of the clay pots in which the Indians stored “chicha” (Andean corn beer). Another theory has to do with the Peruvian port of Pisco. In the 1700’s, the King of Spain banned wine from the colony, so most of the grapes were made into the brandy. The port grew very popular in the 19th century as seamen flocked there because of the lucrative trade in guano. They drank the local brandy, which eventually took the name of the town itself.
Although they are made in the same way from the same variety of grapes, there is a difference in sweetness and alcoholic content between the two countries’ piscos.
A popular drink in Chile is the “piscola,” a mixture of Pisco and Coke. The national drink of both Peru and Chile, is the rich “Pisco Sour.” The dispute has gone on for decades .
6 ice cubes2oz Pisco1oz liquid cane sugar1 egg whiteShake well in drink mixer(1min. hard) pour into a glass and add 3 drops of Bitters on top.
CachacaCachaca , [kah-shah-sah –sounds like you’re already drunk doesn’t it?], is a distilled spirit obtained after fermentation and distillation of Brazilian fresh sugarcane juice, sometimes aged in oak barrels before being bottled. The alcoholic liquid is known by many names, including garapa doida, pinga, parati, and cana. Only the true Brazilian liqor boasts the rich, earthy taste similar to that of un-aged tequila, with aromas of charred sugar molasses and a drier taste than rum.
The Caipirinha is Brazil's national cocktail made with Cachaça, sugar and lime. Cachaça is Brazil's most common distilled alcoholic beverage. Like rum, it is made from sugarcane, however, cachaça is made from sugarcane juice whereas rum is made from molasses, a byproduct of the sugar refining process. It is common to substitute vodka or rum in drinks made with cachaça, including the Caipirinha.
The Caipirinha is well known both inside Brazil and around the world. The beverage is the national drink of Brazil, and is enjoyed in restaurants, bars, and many households throughout the country. The International Bartender Association has designated it as one of their Official Cocktails, adding to its worldwide recognition and appeal. The IBA has labeled the Caipirinha as one of the 50 greatest drinks of all time. Outside of Brazil, particularly in the United States, the availability of cachaça is limited, so few bars serve the drink.
1 lime2 ounces of cachaçaSugar to tasteIce cubesWash the lime and roll it on the board to loosen the juices. Cut the lime into pieces and place them in a glass. Sprinkle with the sugar and crush the pieces (pulp side up) with a pestle. Add the cachaça and stir to mix. Add the ice and stir again.
You can also make a pitcher of caipirinha. Figure out how many people and multiply amounts. If you can't find cachaça where you live, use a good vodka. The drink will then be called caipiroshka. No vodka? Use white rum and you will have a caipiríssima. Caipirinhas made with sake are all the rage in Rio I understand! If you lack a pitcher, a 5 gallon gasoline can will work just as well. Don’t forget to shake it up. Ask Walter about this.
Both pisco and Cachaca pair nicely with California’s mild marijuana laws, so kick back, you’re almost there! Margaritaville way down low.
