If you’ve been following Pisco Trail for some time, it should be clear by now that two of my favorites things are drinks and dessert, in that order, and often with a dinner in between. So when Cocktail Lab announced their Elements of Cocktail Class, I jumped at the chance to learn about the art of crafting the perfect cocktail.
The workshop started with a punch to get us warmed up, and then we divided into
teams groups to visit different stations throughout the evening. At each station, we learned about the elements that make a cocktail, such as spirits, modifiers, syrups, and bitters. It was fascinating that just a few elements could produce so many diverse, complex, flavorful, and quaffable cocktails.
The evening culminated in a
competition project, where each group used their skills to make a new cocktail from scratch. It was a lot of fun to work as a group, and after some brainstorming, and taste testing, we decided to use a traditional sour recipe which included the following ingredients: bourbon, grapefruit, lemon, orange bitters, and evaporated cane syrup — presenting, the one, the only, the Cocomo Derby.
To restore balance in my week after the cocktail class, I had to prepare a dessert. And since it was time for Pisco Trail’s monthly pop-up at The Hub, I decided to prepare Arroz con Leche. Similar to last month’s pop-up where I cooked Frejol Colado, I prepared the dessert in the open kitchen. That way everyone could see what I was doing, and be enticed by the aromas of the sweet spices being slowed cooked into a creamy pudding. Few things bring me as much joy as serving food to a total stranger and watch them smile with delight as they take the first bite. It was also a real pleasure to chat with everyone who wanted to learn more about Peruvian food. Somebody even asked “is there Pisco is this dessert?” — now there is someone who knows how much I like drinks and dessert.