Peruvian Cuisine & Pisco Mixology in San Francisco
Piscolate
At last week’s Pisco Cocktails class, we infused Pisco with coffee beans, and since the infusion needs to rest for about a week, it was ready just in time for National Coffee Day yesterday. But all of last week, I was also working on another top-secret infusion — pisco with chocolate. Here’s how you can make a chocolate lover’s Pisco cocktail dream come true.
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Picture of the Week - September 25, 2011
The one-of-a-kind Pisco Trail Certificate awarded to the students who participated in the Pisco Cocktails class at 18 Reasons.
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Pisco Cocktails Class at 18 Reasons
At the 18 Reasons Pisco Cocktails class, 16 Pisco-loving students spent the evening making simple syrup, cracking eggs, crushing strawberries, squeezing limes, and cracking coffee beans to make 4 different cocktails and a special take-home infusion. But we also talked about the history of Pisco, its origins in the Ica Valley of Peru, its journey from Peru to San Francisco, and the history of each cocktail we made.
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Over the past few months, I have been eagerly networking and using social media to promote Pisco Trail. For example, at the IFBC in New Orleans, I was delighted to meet and talk to other food bloggers and learn more about their interests while sharing my stories about Peruvian cuisine. After the conference, I was very much inspired to start using Facebook and Twitter to share my posts with a wider audience.
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