Panettone Bread Pudding
For as long as I can remember, I’ve always enjoyed Panettone with hot chocolate during the month of December and specially for Xmas. What could be a simpler pleasure than a sweet, buttery, and fruit flavored bread that comes in a box which makes it the gift of the season among friends and family in Peru? Well, last week, I broke my tradition and tried something completely new — I made a Panettone bread pudding.
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Pisco Milk Punch No. 2
After making the Pisco Milk Punch No. 1, I promised my vegan friends that I would prepare a version they could enjoy. So into the Pisco lab I went with three kinds of vegan friendly milk: rice milk, almond milk, and soy milk. Several cocktails later, I can present the Pisco Milk Punch No. 2: almond milk, vanilla essence, sweet vermouth, Pisco, garnished with cinnamon powder.
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Pisco Apple Cider Punch
Cold winter days are perfect for warm drinks, but even before Thanksgiving I will find any excuse to prepare a batch of my favorite hot toddy variation. What to serve for an event at Omnivore books? Pisco Apple Cider Punch. A party at a friend’s house? Pisco Apple Cider Punch. The holiday party at the office? Pisco Apple Cider Punch. You have a sore throat and don’t know what will make it better? Pisco. Apple. Cider. Punch.
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Pisco Balls
Anyone who celebrates the Holidays in Southern cities such as New Orleans is familiar and probably quite fond of Bourbon Balls — the boozy bonbons made with vanilla wafers, pecans, confectioner’s sugar, corn syrup, and of course, bourbon. Inspired by this legendary dessert and the Manjar Blanco bonbons I made a couple of weeks ago, I began to imagine a Peruvian version that would be a truly sweet one-bite vehicle for Pisco.
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The Saint and the Viceroy
In honor of Repeal Day and to celebrate the end of Prohibition on December 5th 1933, I was inspired to create a cocktail of historical significance. I started with Pisco, of course, to represent Peru and the taste of the oldest distilled spirit in the Americas. Then, added some dark barrel-aged rum from the Dominican Republic. And finally, combined Herbsaint and bourbon, in an homage to the Sazerac, the oldest known cocktail in The United States. Presenting, an end of Prohibition cocktail that could only be called The Saint and the Viceroy.
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