Move over tequila and rum, pisco has arrived in the U.S., and it looks like it is here to stay. Learn how to make this special drink for the holidays.
Pisco, which means “little bird” in the Quechua language, is a clear distilled liquor made from grapes and named after the town of Pisco, located on the coast of Peru.
This heavenly drink is the fastest-growing spirit in the U.S. In 2010, pisco imports and sales grew an astounding 101 percent, according to the Comisión Nacional del Pisco in Peru. Within the past three years, more than a dozen different brands of Peruvian pisco have become available in the U.S.
This year, award-winning and world-respected pisco judge, television personality, chef and restaurateur, Johnny Schuler has begun to distribute his record breaking medal-winning brand, Pisco Portón, to 27 markets in the U.S., including Houston, Los Angeles, New York, and San Francisco. Schuler describes good pisco as having a flavor more complex than a vodka and more subtle than a tequila.
“It is excellent for creating defining cocktails, as well as for savoring neat or as an apertif,” he says.
For Schuler, everything is about having a fully enjoyable experience. And as he wanted NBC Latino readers to have an unforgettable and beautiful pisco drink for the holidays, he excitedly invented a holiday cocktail just for us while visiting Nuela in New York City. He recommends drinking it while listening to Bing Crosby or Michael Bublé, and preferably while snowing outside.
1.5 oz. Godiva chocolate liqueor
1.5. oz. Pisco Portón
1 oz. heavy cream
1 teaspoon sugar
1 muddled Brazil nut
Shake chocolate liqueor, pisco and heavy cream in a shaker and pour in a martini glass. In a separate shaker, shake sugar, .5 oz. of heavy cream and Brazil nut. When this mixture gets heavy, pour on a spoon to create a layer on top. Garnish with cinnamon.
Originally published on NBCLatino.com.