Tokyo Station Pisco Variation

Tokyo Station Pisco Variation

Tokyo Station Pisco Variation

Some drinks are impossible to recreate. That first sip, besides the ingredients of the cocktail, also contained a little bit of the bar, the bartender, the dinner you had, the city you are in, and the company you are with, all on a certain evening, at a particular moment that will never happen again. That was exactly the case, on my last night in Tokyo, at the Bar Oak, while listening to a friend translate the story of the Tokyo Station cocktail as told by its creator and legendary bartender Hisashi Sugimoto.
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Tallarin con Pollo

Tallarin con Pollo, Peruvian Style Spaghetti with Chicken

Tallarin con Pollo, Peruvian Style Spaghetti with Chicken

When anyone talks about Peruvian cuisine, chances are they first think of Ceviche or a Pisco Sour, but thanks to Italian immigrants we have the Panettone that is more popular in Peru than in Italy, and dishes like Tallarin con Pollo, a spaghetti with chicken and tomato sauce. What makes this dish so special, is that it was traditionally the Sunday meal of the lower and middle class in Lima many years ago. This is a dish that my Grandmother cooked for my Mom, and that my Mom taught me how to cook. This is Peruvian comfort food, simple, hearty, warm, and perfect for sharing with Family.
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Pisco Dolce Amaro

Pisco Dolce Amaro

Pisco Dolce Amaro

Poets and romantics often speak of the contrasting emotions we often feel simultaneously, that sometimes we are happy and sad, and shed tears of joy, or that a love is bittersweet. And it is this contrast that we often crave in the food and cocktails we enjoy. For cooks, this duality is the essence that makes a dish interesting, and which we taste in classic cocktails such as the Old Fashioned, or Pisco Sour. So, playing with this theme, I wanted to create a cocktail to represent bittersweet love — presenting, the Pisco Dolce Amaro.
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Pisco Chicha Tonic

Pisco Chicha Tonic

Pisco Chicha Tonic

One of the most uniquely Peruvian ingredients is maiz morado or purple corn from the Andes. Besides using maiz morado to make the traditional Chicha Morada drink, or Mazamorra Morada dessert, I’ve used it to make a savory Purple Corn Peruvian Paella and a sweet Chicha Morada Sorbet. But inspired by the recent Pisco Coffee Tonic, I infused some Pisco with the purple corn to make another tonic cocktail. Presenting, a cocktail that is full of antioxidants from the purple corn and brimming with anti-malaria properties from the quinine in the tonic, the Pisco Chicha Tonic is 100% Peruvian medicine in a glass.
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Tusan Pisco Sour

Tusan Pisco Sour

Tusan Pisco Sour

Celebrate the Chinese New Year with a cocktail inspired by the story of Chinese immigrants that arrived in Peru over 100 years ago. Presenting, the Tusan Pisco Sour, Pisco spiced with cinnamon and sweetened with a creamy coconut milk and ginger simple syrup — one sip and you’ll be shouting Gong Hey Fat Choy!
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